Place the butter in a medium saucepan over a medium heat. Once melting, add the rice flakes, milk, maple syrup, cinnamon and salt and whisk to combine.
Cook for 5 minutes, whisking intermittently until the porridge is thicker (not necessarily thickened) and the rice flakes are cooked.
Remove from the heat and whisk in the chia seeds. Allow the porridge to sit for 5 minutes to thicken.
Taste and adjust for seasoning and serve with your desired toppings and mix ins.
Notes
See body of the post for low FODMAP tips
This porridge is best with full fat, creamy milks so it’s not grainy.
It is also best eaten fresh and not left to cool. If it does cool and firm up, add a splash of extra milk or water to reach your desired consistency.
If you prefer a drier, more chewy style of porridge, use 125ml (1/2 cup) milk.
Less milk means less volume, however, and it ends up looking like quite a sad tiny bowl of porridge. If you're attempting the drier style, I would recommend using 90-120g of rice flakes. If you use 90g (3/4 cup) use 180ml (3/4 cup) milk. To use 120g (1 cup) of rice flakes, use 250ml (1 cup) of milk. Essentially, you need to use the same cup volume of milk as rice flakes for a thicker porridge.