This Rice Cereal with Almond Milk is a warm and comforting breakfast that's perfect for chilly mornings. It's made with rice flakes and almond milk for a creamy, satisfying texture.
In a saucepan, combine the rice flakes and almond milk.
Bring to a simmer over medium heat, stirring frequently.
Cook for 10-15 minutes, or until the rice flakes are tender and the almond milk is absorbed.
Stir in the sweetener.
Serve warm, topped with fresh berries.
Ingredient Notes:
Dairy-free Milk - We personally think almond milk is the best, but you can choose whichever alternative you prefer! Only thing is to check the label and ensure there’s no sneaky FODMAP ingredients in there. Remember: Soybeans contain Oligosaccharides (a type of FODMAP) so probably best to stay off soy milk if you can!
Suitable Stevia - We get it. Suitable Stevia isn’t exactly front-shelf on supermarkets, so it might be a bit difficult to get hold of depending where you are. Therefore, as an alternative, feel free to use pure maple syrup. Just make sure that you check the ingredients on the bottle to ensure they’ve not sneaked any high FODMAP ingredients in there.
Fresh Berries - Most berries contain fructose, a type of FODMAP. However in small servings they should be tolerated. Make sure that you only have a handful!
Ingredients
Directions
In a saucepan, combine the rice flakes and almond milk.
Bring to a simmer over medium heat, stirring frequently.
Cook for 10-15 minutes, or until the rice flakes are tender and the almond milk is absorbed.
Stir in the sweetener.
Serve warm, topped with fresh berries.