Zenzai Porridge

Recipe by: Dale Berning Sawa

Serves: 2

Our 7th annual #RudeHealthPorridgeChamps where food journalists battled it out for the esteemed title of Rude Health Porridge Champion. Third place went to Zenzai Porridge by Dale Berning Sawa.



100g Rude Health Daily Oats

150g tsubuan sweet red bean paste

Soy sauce, to taste

250ml whole milk

1 tsp vanilla essence

2 tsp salted butter

To Serve

Double cream

Black sesame seeds, toasted

Dark brown muscovado sugar




  1. In a heatproof bowl, mix the red bean paste with 1 tbsp boiling water and a dash of soy sauce, to taste – you want to balance out the sweetness.
  2. In a measuring jug, whisk together the milk with the vanilla essence and 250ml water.
  3. In a heavy-bottomed saucepan, over a low heat, toast the Daily Oats in the butter, stirring continuously to ensure they do not burn. When fragrant, slowly pour in the milk mixture and stir steadily for 4-5 minutes, until thick and creamy.
  4. Gently fold half the red bean paste into the porridge, without over-mixing – you want it to marble.
  5. Share between two thick, deep ceramic bowls. Top with a dollop of the remaining red bean paste and a drizzle of double cream. Finish with a scattering of black sesame seeds, another of sugar and a few raspberries.