Porridge is one of the best things about winter and doesn't have to be about oats, says food writer Kelly Gibney.
She shares with us a delicious recipe for Indian Spiced Brown Rice Porridge.
Kelly often makes up one big pot of porridge that lasts her family a couple of days.
For her kids, she likes to make it with half buckwheat and half quick oats – for added creaminess.
Brown rice porridge is a good way to use up leftover brown rice, Kelly says.
"Essentially, it's a way to have rice pudding at breakfast."
She likes the bite of brown rice, but in this recipe you can also use white rice, quinoa or hulled millet – a gluten-free grain high in B vitamins that when cooked resembles couscous, she says.
This porridge is spiced with cardamom, cinnamon, nutmeg and a pinch of saffron for a bit of added luxury. You can also add turmeric if you like.
Kelly Gibney is the author of the cookbook Wholehearted. You can find more of her recipes on her blog and below.