Rice Porridge on Crispbread
Whole Grain crispbread is a wholesome and filling combination of whole grain rye flour, yeast and salt. Made with 100% whole grain, Wasa Whole Grain crispbread provides 12g of whole grains and 2g of fiber (8% of the Daily Value) in every crunchy slice.
Made with:
Whole Grain
Ingredients
8 WASA WHOLE GRAIN CRISPBREADS
1 TABLESPOON BUTTER
1 CUP ARBORIO OR PEARL RICE
1/2 TEASPOON SALT
2 CUPS WATER
2 1/2 CUPS WHOLE MILK
3 PLUMS, ROUGHLY CHOPPED
2 TABLESPOONS SUGAR
CINNAMON, TO TASTE
SUGAR, TO TASTE
1 ALMOND (OPTIONAL)
How to:
1.
Make the rice porridge: Melt butter in a medium-sized saucepan over high heat. Once butter is melted, add rice, salt and water. Bring to a boil, then reduce heat to medium and simmer for 10 minutes, stirring frequently. After 10 minutes, add the milk. Bring back to a boil and continue to cook over medium heat for around 30 minutes or until the porridge reaches your desired thickness, stirring frequently. If you’re adding an almond, stir it in towards the end.
2.
Make the plum sauce: While porridge is cooking, add chopped plums and sugar to a small saucepan. Bring mixture to a boil over medium heat and continue to simmer for 15-20 minutes, stirring frequently until the plums are very soft and a thick syrup has formed.
3.
To serve: Top each crispbread with a dollop of porridge, sprinkle cinnamon and sugar liberally over the top and finish with a drizzle of plum sauce. Store any leftover porridge to make more crispbreads or simply serve with fruit and milk.
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