Silky Mango Rice Porridge Cup
Rice flour cooked in water yields a completely non-irritating, velvety base. Folding in a single tablespoon of smooth mango puree introduces vitamin C and a bright flavor to lift a dull palate without tissue damage.
Gentle for a sore mouth, metallic taste.
Ingredients
- 1 tbsp white rice flour
- 1/2 cup water
- 1 tbsp fresh mango puree
How to make it
- Whisk the rice flour into cold water in a small pot, then heat over medium-low.
- Whisk continuously for 3 minutes until a thick, smooth paste forms.
- Remove from heat, stir in the mango puree, and let cool to room temperature.
A whole-food, plant-based recipe from The Simple Healing Kitchen, created by Karen Khan, RN, RD as a companion to the cookbook for people in cancer care. This is educational nutrition information only — not medical advice. Always consult your care team.