Wild Rice Porridge

I recently ate breakfast at Rebecca’s cafe in Port Fairy. A cafe that really does a great trade in good coffee and a menu that caters to a discerning clientele. “Rebecca” has developed a reputation for amazing cakes and sweet treats that can feed a small army in a single slice. It is all homemade and sourced from great local ingredients, as far as I can tell. But this breaky was such a surprise. Now my Asian roots have made me quite adverse to trying sweet rice dishes – think English rice pudding. But this Gluten Free dish of wild rice porridge at Rebecca’s , served with almonds, sesame seeds, maple syrup and a berry and rhubarb compote was simply stunning. Hearty yes, but not rich or overwhelming. I would love to try this at home so I have found several recipes which all look delicious. May be a weekend treat for the family? 

Wild Rice Porridge (version 1)

  • Serves:4


500ml water
1/4 cup wild rice – cooked as per packet
1/2 cup brown rice – cooked as per packet
1/2 cup pearl barley
1/2 cup quinoa
1/2 cup oats
1 cup dried fruit eg raisins, chopped dates and cranberries
1/2 cup brown sugar
2 tbls butter
1/2 tsp cinnamon
1/2 tsp nutmeg
2 tbls maple syrup to drizzle when served


Cook rice as per packet instructions. Drain.

Place cooked rice and 500mls water together with remaining ingredients into medium saucepan.

Bring to simmer, cover with a lid and cook gently till grains are soft, stir occasionally.

Serve drizzled with Maple Syrup.

Wild Rice Porridge (Version 2)
  • 1 cup uncooked Wild Rice
  • 1 cup Heavy Cream(To make this a healthy breakfast, substitute 1 cup skim milk or non-dairy milk)
  • 1/4 cup Maple Syrup
  • Fruit and Toasted Hazelnuts to garnish  
1. Cook wild rice according to package directions. This could be done well in advance. You could even use leftover rice from dinner the night before.
2. In a pot over medium heat add rice, then stir in cream and maple syrup. Cook until everything is heated through.
3. Serve with fruit, nuts, and extra cream and syrup.