Start Your Morning With Creamy Rice Porridge & Fried Feijoas

By Angela Casley
This hearty breakfast is perfect for autumn. Photo / Babiche Martens

Depending on the size of the fruit, you may need more or less for this recipe. Alternatively, make enough for a few days and store covered in the fridge. Feijoas are very versatile and freeze well. With such a short season it is imperative to enjoy them every which way.


Serves 2


4 feijoas, peeled and halved lengthways

2 tsp butter

2 Tbsp caster sugar

Zest and juice of ½ lemon

1 cup rice flakes

1 ½ cups oat milk (or other)

2 tsp honey

Pinch cinnamon

2-4 kiwi berries

2 Tbsp toasted seeds

Drizzle of honey
  1. For the feijoas, melt the butter in a medium-sized frying pan. Add the sugar, zest and juice, dissolving the sugar. Place in the feijoas, turning once until softened. Remove and cool.
  2. For the porridge, into a pot place the rice flakes, milk, honey and cinnamon, bringing to a simmer for 8-10 minutes or until thickened.
  3. Serve hot with feijoas, kiwi berries, a sprinkle of seeds and a drizzle of honey.

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