Strawberry Rice Porridge

• 2/3 cup leftover brown rice, warmed
• 2 scoops Nuzest Clean Lean Protein Wild Strawberry
• 1/2 cup warm milk of choice
• 1 tbsp maple syrup
• 1/2 cup fresh strawberries

To Serve:

• Berry compote
• Yoghurt of choice
• Fresh strawberries or berries, optional
• Chopped nuts, optional

A little note on resistant starch:

Cooking and cooling rice can increase its resistant starch content. Resistant starch is a type of carbohydrate that resists digestion in the small intestine and passes into the large intestine, where it can be fermented by gut bacteria. Some resistant starch can remain after cooled rice is reheated, so using leftover rice is a simple way to incorporate it into your breakfast.

For food safety, always refrigerate leftover rice promptly and reheat it thoroughly before eating.

1. Add the warmed leftover brown rice, Clean Lean Protein, warm milk, maple syrup and fresh strawberries to a food processor.
2. Blend until creamy and porridge-like, taking care not to over-blend. You still want some texture from the rice.
3. Spoon into a bowl.
4. Top with a generous spoonful of berry compote and yoghurt.
5. Add fresh berries and a sprinkle of chopped nuts, if desired, and enjoy warm.

Tip:

For the best texture, pulse rather than blend continuously. This keeps the porridge creamy while retaining some texture from the rice. If you prefer a thinner consistency, simply add a little extra milk.