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This asian inspired porridge bowl at THE SLOW in Bali was soooo delicious that i had to ask for the recipe and share it with you. I also loved the fact that they served it with red rice milk. 🙂 Hope you guys enjoy it as much as I did and don’t be afraid of the long ingredient list :-).  You probably have most of it at home and I’m sure you can substitute grapes, apples with other fruits as well. I love golden raisins and am already thinking about making my own version of that porridge. 🙂 Have fun with the recipe and let me know if you’ve tried any new combinations. 🙂


  • Flaked almonds
  • 1 apple, grated & diced
  • 1/2 cup grapes, sliced
  • 2 tbs dried muscatels
  • Mint leaves
  • Cinnamon powder
  • Ancient grain mix
  • Red rice milk


  • 3 cups quinoa, red, black, white
  • 2 cups oats


  • Soak in filtered water overnight
  • Add 500ml purified water in a small saucepan, add a pinch of salt and the cinnamon and heat until warm through.
  • Bring to the boil, then reduce heat and simmer for 5-10 minutes stirring occasionally until the liquid has reduced by half.
  • then add the dried muscatels and diced apple and the cook for 5 minutes or until porridge is the desired consistency
  • Spoon porridge into serving bowls, top with grated apples, grapes and sprinkle with flakes and cinnamon powder. Serve chilled red rice milk on the side.


  • 250g Red rice
  • 2 Pandan leaf
  • 1,5l water


  • First toast the rice, with Pandan until it becomes aromatic
  • Soak in filtered water over night for 12 hours
  • Following day blend the rice for 3 minutes and strain through cheese cloth
  • Add liquid to a pot with an extra 500ml of water and cook milk for 4-6 minutes steering until thick


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