Fruit and Rice "Pudding" Porridge [Vegan]

Okay Michelle (M), this is the whole-rice-in-the-porridge post I was talking about. Sorry it has taken me so long to put up. I actually made this for Jon last weekend before I left, but I've been slacking and haven't made time to finish up my old recipes ~sheepish grin~ Here's to enjoying what Jon has already devoured! This makes a great, hearty porridge or even a rice pudding dessert. Go crazy and add in any dried or fresh fruit and nuts (if you can eat them) that you prefer.

~7 c. water
1 c. ground flax
1/2 c. organic short grain brown rice*
1/2 c. organic long grain brown rice*
1 10 oz. can crushed unsweetened pineapple with juice
2 T. organic small red dates, pitted
3-4 T. sunflower seeds
1/4 c. shredded organic no-sulfur coconut
1/4 c. fresh cooked or canned pumpkin
1/4 c. cranberries (fresh or frozen)
1/4 c. raisins
2 T. natural brown sugar (optional)
1/2 c. walnuts (optional, omit for nut free)
1 t. sea salt

2 T. cinnamon
1 t. nutmeg
4-5 whole cloves

*Brown rice has a glycemic index around 57 where white rice is 88, much too high for even people without insulin problems. The lower g.i. and glycemic load of brown rice makes it a preferred diabetic and general rice option. White rice, parboiled, instant, and sweet rice should all be avoided when possible. This also goes for the lovely gluten free rice flours and premade gf mixes out there - you should really limit your exposure to the white, sweet, and refined rice products. Try brown rice or buckwheat flour instead; add a little extra aluminum-free baking powder to help your baked goods rise since these flours are a slightly more dense than their white and refined counterparts.

This recipe is similar to our Rice and Flax "Oatmeal" Porridge. For this recipe, only grind the flax. We use a dry blade Vitamix container which takes about 15 seconds to pulverize flax seed. Adjust the grind to suit your tastes. Place the resulting meal in a crockpot or pot of choice and add raisins (cranberries, currants), nuts, seeds*, and milk. Stir and add spices to taste. I use a LOT of cinnamon (also helps with glycemic index and insulin levels), nutmeg, and cloves. Add water or more milk until mixture is very watery, keeping in mind that the flax will absorb much of the water before the rice even gets a chance to cook. I use ~5 cups of water initially and stir in another 2 as the porridge cooks. Cook on low anywhere from 3-8 hours. I have found that I could not overcook the porridge as long as I added water when needed).

*seeds such as sunflower seeds provide good omega 6 fats to balance the omega 3 fats from the flax.

Serve hot or cold (best hot), topped with fresh banana, blueberries or other seasonal, local fruit. Jon likes some natural brown sugar in it as well, though agave nectar or honey work also.

**Be sure that your brown sugar is REAL and not just white sugar with molasses added. We use organic brown sugar since it is "real," but the Whole Foods brand natural (not organic) brown sugar is also "real"**

Yield: way to many bowls! In fact, we actually made too much - our small crockpot overflowed a bit. If you are worried about the size of your crockpot, keep it on the safe side by adding and stirring the ingredients slowly. Since the flax absorbs the water, you will initially want to stir and add water every ~20 minutes (so make sure you have enough room for water :). This stuff lasts forever. It's a great family breakfast that is easy, healthy, GF and DF, and budget friendly! Reheat leftovers for quick breakfasts (or great dessert base) in the microwave. I made this since gluten free oats and other commercial gluten free cereals (millet, white rice, tapioca, etc) are pricey or choc-full-o' sugar or high glycemic grains only. I want to control the glycemic index of what we eat; many gluten free items are sky high in glycemic impact and actually WORSE for you than white bread (see The International Table of GI and GL Values for a downloadable Excel file with glycemic indicies (GI) and loads (GL) ). Millet is a good example of an extreme g.i. and g.l. gluten free food. It is gf and healthy, except that it has a very high g.i. and would need to be cooked or served with a large amount of healthy fat and protein to lower the g.i.


  1. Hi, Cindy. Michelle (~M) here, glad to keep you on your toes. :) Thank you so much for this recipe. I actually just successfully cooked brown basmati rice in the crockpot for the first time today for Karina's Art School Rice. As soon as it's gone, in goes a version of this recipe (I'm thinking of subbing Pavich prunes for the dates and some leftover butternut squash puree for the pumpkin). And flax seeds are on sale this week at the market! Pumpkin seeds might be nice too! Thanks so much and keep up the good work!

  2. What does "no nofollow blog" mean? I think I need to go to blog school, as a lot of this stuff is lost on me. Anyway, I just finished fighting with iWeb to get my entry published for today (I can't wait to switch over to WordPress -- it's happening as we "speak") and now I think I'll go make a pot of this porridge of yours. I don't have any canned pumpkin, but I do have an already-baked sweet potato, so I think I'll substitute that. And dates sound like a perfect addition and I do have some Mejools ready and waiting. Oh, this sounds good and I'm SO hungry! Not a good time to check out food blogs, especially yours! Cinnamon, yeah! You just happen to like the same things I do, so your blog is always first on my surfing route. Thanks for the recipe, I'm off to eat a couple of those "way too many bowls" this recipe makes!

    Good to have you back, although who knew you were gone, other than your kitty. You certainly didn't let travel interrupt your blog posting!

  3. Hi you two,

    As someone who has "devoured" this porridge for the past week, I can testify that it is quite good. However, I have a bit of a sweet tooth so I've added extra raisins and either brown sugar or honey to each bowl.

    Melissa - I've heard a lot of good things about WordPress. I assumed that's what you were using! I've not heard of iWeb. We're still too cheap to afford our own domain :)

    The nofollow tag is on all blogspot blogs by default. Its purpose is to avoid spam (takes away incentive), but we thought it'd be better to encourage comments than worry about spam. We removed the nofollow tag so that your links in comments will be indexed by google as external links to your site.

    Oh and I was sure to let Pheona (the kitty) talk with Cindy over the phone. Relaxed her :)

  4. Thanks for the information, Jon!

    I had the porridge this morning - yum! My version was a touch different, but your recipe (Cindy) is a perfect launching pad for the rest of us. Very good!

    As for my website and blog, I've created everything myself in iWeb, which is a rather inexpensive Apple program. Right now, it's not costing me anything to host, but is incredibly limiting as a blog, so it's getting a change-over to Word Press. A wonderful tech/design duo is doing it for me. I'll keep you posted. :)


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