wild rice 'batch cooked' porridge

makes 4 - 6 serves
preparation time
10 - 15 minutes
cooking time
60 minutes


  • 1/2 cup wild rice
  • 3 cups water
  • 1/3 cup pumpkin seeds (pepita's) - I love the Victorian grown ones
  • 3.5 teaspoons ground cinnamon
  • 2 teaspoons ground cardamon
  • 1/4 teaspoon salt
  • 4 teaspoons honey ( or extra to taste)
  • // topping suggestions //
  • stewed apple
  • extra warmed plant based milk
  • cinnamon & hemp seeds
  • almond butter


Place the wild rice in a sieve and rinse well under the tap. Place rinsed wild rice in a saucepan and add 1.5 cups water. Bring to the boil and turn to a simmer. Leave to simmer on a low heat for 40 - 45 minutes, or until grain is tender and the black rice splits open (Note that if you are using pre-soaked wild rice this time for cooking will be less).

Once cooked, drain through a sieve and rinse well again. Set aside.

Make your pumpkin seed milk by placing the pumpkin seeds, remaining 1.5 cups of water, cinnamon, ground cardamom, salt and honey in a blender and blending till smooth and creamy.

Place the cooked wild rice in saucepan and pour in the pumpkin seed milk. Bring to the boil and leave to simmer for 5 - 10 minutes. If you need more liquid just add a touch more water or some nut milk.

At this point, you can allow the wild rice porridge to cool and place in a container in the fridge for breakfasts in the coming days. When reheating just add some more water or nut milk to loosen.

To serve, scoop the wild rice porridge into serving bowls and top with warmed nut milk of choice, cinnamon and seasonal fruit.

Store leftovers or batch cooked wild rice porridge in an air tight container in the fridge for 4 - 5 days, then freeze.