- The evening before, put cereal grains in a glass mixing bowl (on the countertop – room temperature), add rice milk, stir well, and leave to soak overnight.
- In the morning, put the whole mixture in a large pot and add coconut milk and then rice milk.
- Cook on medium heat with a lid on for at least 45 minutes stirring every ten minutes or so.
- Thin as needed with more rice milk to keep a creamy (not glumpy or non-pourable) consistency.
- Flavor and texture will improve over days of storage, so make enough to last the week!
Vegan/Vegetarian/DF/GF