Adding gluten free whipped porridge to your dessert lineup or added to breakfast will increase antioxidants in your diet. Plus, it's nice to mix things up a little.
Prep Time5minutes
Cook Time1minute
Total Time6minutes
Servings3
Ingredients
1-1/4cupstart juiceOcean Spray Light Cranberry; or another cranberry, pomegranate, cherry, or raspberry juice, divided
Sweetener of choicesugar, stevia, Swerve, honey, agave syrup, xylitol, monk fruit, etc, to taste (optional)
1/4cupcream of rice cereal
Instructions
Make the cream of rice cereal according to instructions, but substitute tart 1 cup juice like cranberry for 1 cup water/milk. Add sugar now, if using. (You want any sugar granules to dissolve.) Bring to a boil.
Slowly pour in the cream of rice cereal while constantly whisking. Cook for 1 minute or until thick.
Place in the refrigerator until cold and set, about 1 hour.
Add the porridge to the bowl of your mixer and beat for about 10 minutes or until the granules of rice break down into a creamy, almost cheesy texture. As you mix add up to 1/4 cup additional juice as desired. It thickens again when refrigerated. (That long of mixing heats the mixture up.)
Distribute among three 6-ounce ramekins sprinkle with chopped almonds/nuts and cover with plastic wrap. You can even freeze them to make popsicles.