- 4 cups rice milk
- 2 cups mielie meal
- 2 tbsp brown sugar
- 1 tsp vanilla extract
- ¼ cup hazelnut meal (or crushed hazelnuts)
- 4 bananas, sliced
- 1 tsp ground cinnamon
- Pour the rice milk into a pan and heat over medium heat until almost boiling
- Stir in the mielie meal, brown sugar, vanilla and hazelnut. Cook, stirring for 15 minutes or until the porridge is thick and creamy.
- Arrange the sliced bananas on top of the porridge and sprinkle with the combined castor sugar and cinnamon. Serve with milk.