Name: Grain-Free Breakfast Porridge
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1 cup raw jicama rice (, strained (I used leftover sushi rice!)); 1/2 cup almond milk; dash of cinnamon; pinch of salt; liquid stevia (, to taste)

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I shouldn’t complain about chilly mornings here in Los Angeles.

I know it could be WAY worse.

But I’m still cold! And juicing doesn’t help matters…

I don’t know about you all, but when I’m cold, a warm bowl of breakfast cereal— like my childhood favorite, Cream of Wheat— sounds so comforting.

Even if I’m not having it for breakfast.

And even if there’s not really a drop of wheat in that bowl. (It’s actually Paleo-friendly!)

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Grain-Free Breakfast Porridge
serves 1

Ingredients:

1 cup raw jicama rice, strained (I used leftover sushi rice!)
1/2 cup almond milk
dash of cinnamon
pinch of salt
liquid stevia, to taste

Directions:

For a more authentic porridge, toss the jicama rice and almond milk in a blender– and “pulse” it a couple times to thicken-up the texture, like that of a cooked breakfast cereal. You can skip this step to make the process faster, though!

In a small saucepot, add all the ingredients and heat over medium-high, until the porridge starts to bubble.

Cook until most of the moisture has been absorbed, and adjust the spices and sweetness, to taste. I like mine with LOTS of cinnamon! The jicama is naturally sweet, too, so you don’t need to go overboard with the stevia. Unless of course, you want to.

Serve piping hot, with extra cinnamon on top.

Grain-Free Breakfast Porridge

5 from 1 vote

This warm delicious porridge is the perfect breakfast to eat on a chilly morning.

prep5 mins cook5 mins total10 mins

Servings:1

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Ingredients

1 cup raw jicama rice , strained (I used leftover sushi rice!)
1/2 cup almond milk
dash of cinnamon
pinch of salt
liquid stevia , to taste

Instructions

For a more authentic porridge, toss the jicama rice and almond milk in a blender-- and "pulse" it a couple times to thicken-up the texture, like that of a cooked breakfast cereal. You can skip this step to make the process faster, though.
In a small saucepot, add all the ingredients and heat over medium-high, until the porridge starts to bubble.
Cook until most of the moisture has been absorbed, and adjust the spices and sweetness, to taste. The jicama is naturally sweet, so you don't need to go overboard with the stevia. Unless of course, you want to.
Serve piping hot, with extra cinnamon on top.

Nutrition

Author: Megan Gilmore

Course: Breakfast

Cuisine: American

Keyword: breakfast, grain free, healthy

Per Serving: Calories: 79, Fat: 2g, Carbohydrates: 13g, Fiber: 5g, Protein: 1g

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Since this “cereal” is neutral, you can enjoy it on its own, or with any meal–> it would make a delicious dessert or side dish! The topping possibilities are endless, too. Raisins, walnuts, sliced bananas… they’d all be tasty additions!

You could even try a savory variation using cauliflower rice.

Cheesy grits, anyone?

Sounds like the perfect Southern comfort food to me. 😀

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Reader Feedback: What do you crave when it’s cold outside? Did you eat warm breakfast cereals often?