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Rice Muesli

Rice Muesli

An excellent low ticket item for breakfast or brunch appealing to those wanting a slow release carbohydrate.

  • Easy
  • Serves 10 - 12




  • 175g uncooked, Tilda Wholegrain Basmati Rice
  • 150g dried apple (or 75-100g other dried fruit eg. apricots or mango), finely chopped
  • 75g wheat flakes
  • 75g barley flakes
  • 75g rye flakes
  • 1.5L water
  • 50g honey
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp salt
  • Unsalted butter or water (only required to change texture)
  • Greek yogurt (to serve)
  • Fresh strawberries (to serve)


  1. Combine the rice, wheat, barley, rye flakes and dried apples in a slow cooker or large casserole dish.

  2. Stir in the water, honey, vanilla extract, cinnamon and salt and cover.

  3. Set the slow cooker (recommended) on high or set the oven to 140˚C and cook for 2.5-3 hours (or until the rice grains are tender but not mushy). Check every hour and stir.

  4. Once the rice is cooked you can adjust the texture by adding more water or butter.

  5. Serve with Greek yogurt, fresh strawberries and a drizzle of honey.

  6. Can be served hot or cold and kept for 2-3 days in the fridge and reheated in the microwave or hob over low heat.