This porridge is a mixture of two crops originating at the opposite ends of the world, sorghum and rice. The choice of ingredients makes the taste very interesting. We subject the grains to careful heat processing so you do not have to cook them, and you can have the porridge ready in just a couple of minutes. Their nutritional value remains though. The rice is processed in its wholegrain form, and thus it retains an abundance of valuable nutrients, minerals, vitamins and fibre which the white rice traditionally looses.

As always, you will not find milk, added sugar or any other flavourings among the ingredients. Grains only.

Feel free to experiment

You can prepare the sorghum porridge to your liking. The flavouring and thickness is up to you. You choose what you use to sweeten it, and how sweet it will be. 

A couple of tips for preparation

- You can mix the porridge in warm milk, nut milk (cocoa, almond, etc.), plant milk or even with water or yoghurt.

- Sweetening is not only about sugar. You can use honey, maple syrup, grain syrups, etc., even the standard milk tastes naturally sugary.

- The porridge goes well will all kinds of fruit, ideally fresh. Dried fruit is just as suitable for flavouring though. 

- A pinch of spices might come in handy as well. Cinnamon is a matter of course, but you can also try a bit of clove or other spices.

- You cannot forget about nuts and seeds.

- Your sweet tooth may be satisfied by using quality chocolate or home-made preserves.

- Do not forget that our thick porridge can also be prepared savoury. That way, it will go well with some green herbs or garlic.

- You can prepare the porridge at home, while visiting friends or even while traveling. The instant sorghum porridge will come in handy pretty much anywhere.

You might be interested

The next time your friends or family ask you why you are eating sorghum porridge, you will have an answer. Well, you will if you remember anything about the ingredients.

Sorghum is a long-cultivated crop originating inthe Northeastern Africa. Cultures dating as far as the ancient Egypt were already aware of it, and it continued to spread into the drier parts of all continents.

The largest quantity is being cultivated in the USA nowadays. Depending on the species, sorghum is used for various technical purposes, sugar production or livestock feeding. Human diets include the eusorghum section of the species. It belongs among the top five most commonly cultivated dietary crops.

This naturally gluten-free crop is a source of protein, fibre, a whole host of important minerals and vitamins (B). Due to the phyto-nutrient content, its antioxidant and anti-inflammatory effects are being studied as well as its potential to reduce the risk of cancer or cardiovascular diseases.

The mixture of sorghum and the wholegrain rice (which compared with the dehusked rice retains much larger amounts of B vitamins, valuable minerals - iron, magnesium and phosphorus - and, of course, fibre) forms a fantastic tandem for preparing healthy breakfasts or snacks.

Nomina sorghum porridge is SUITABLE FOR COELIACS AND A GLUTEN-FREE DIET.