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Fennel Fig Rice Porridge

Autumn is a great season for soul warming foods. All the rainy weather lately has me searching for ways to add comfort to our home & hearth so we can embrace all of our togetherness. 'This dish is a delectable way to spruce up breakfast and start the day off on a sweet note.

Top 8 allergen free with modifications, coconut free, corn free, refined sugar free

Fennel Fig Rice Porridge


  • 1 fennel bulb, finely chopped

  • 4-5 dried figs, chopped

  • 1 tsp fresh grated ginger

  • 1/4 - 1/3 cup chestnuts, chopped (optional)

  • 1/4 cup honey

  • 1/2 tsp blackstrap molasses

  • Pinch of salt

  • 1 1/2 cups milk (or alternative)

  • 3/4 cup uncooked rice


Chop up figs & set aside in a bowl covered with water to rehydrate for about 5 minutes. Chop fennel, chestnuts & grate ginger.

In a medium-sized saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.

Add remaining ingredients to the saucepan with rice & milk and stir, on low heat, for 5 to 10 minutes, until thickened. Be careful not to have the mixture come to a boil at this point or it will curdle.

Serve warm or cold and enjoy!

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