Coconut and almond rice porridge with raspberries and pumpkin seeds

Ingredients

280-300 g cooked semi-whole rice
100 ml coconut milk, unsweetened and unflavoured
100 ml almond milk, unsweetened and unflavoured
a few pinches of vanilla powder
2 handfuls raspberries, cleaned
maple syrup, to taste
a handful of toasted pumpkin seeds

Makes 2 servings.

Directions

Divide the rice in 2 serving bowls. Pour half of the coconut milk and half of the almond mik over the rice in each bowl and stir. Add vanilla powder, raspberries (you can crush some of them and stir them into the rice as well), maple syrup and pumpkin seeds and serve.

Posted in: breakfast and brunch,cooked,fruits,gluten-free,grains,rice,summer,sweet

Tagged as: almond milk, coconut milk, maple, maple syrup, pumpkin seeds, raspberries, rice, vanilla