This rice porridge can be cooked as a power breakfast or snack in between meals.
Cook rice according to package directions.
Cut dried mangoes and banana chips into small pieces and set aside.
Add milk and simmer gently until you get the typical rice pudding consistency.
Stir in cinnamon and cardamom.
Sweeten rice porridge to taste.
Allow porridge to cool to desired temperature.
Add finely chopped dried fruit and coconut chips.
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