Brown Rice Porridge with figs, blueberries and pistachios. A healthy breakfast that's a little bit different. I thought it would taste weird, but it's really good!
Place the brown rice, vanilla extract and all but 120ml (½ cup) of the almond milk into a large saucepan. Bring to the boil, turn down the heat and simmer on a low heat (without a lid) for 40-45 minutes. Stir every 10 minutes. During the last 15 minutes the almond milk will reduce significantly. Top up with the rest of the almond milk at the end if required.
180 g (1 cup minus 2 tbsp) brown rice – short grain or long grain, ½ tsp vanilla extract, 1 litre (34 fl oz) unsweetened almond milk
Just before the porridge is ready, place the blueberries and 1 tsp of water into a small saucepan. Heat on a medium heat for 3-4 minutes until the blueberries just start to release their juice. Turn off the heat.
170 g (1 cup + 2 tbsp) blueberries, 1 tsp water
Divide the porridge between four bowls. Top with the blueberries, figs, pistachios and a drizzle of honey.