Brown Rice Breakfast Porridge

Brown Rice Breakfast Porridge

70
CHERRY007 0

"Use up that leftover brown rice and try something new for breakfast. Experiment with it to make it your own, you can try using any mixture of dried fruit instead of the blueberries."

Ingredients

30 m {{adjustedServings}} servings 318 cals
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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 130 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Combine the cooked brown rice, milk, blueberries, cinnamon, and honey in a small saucepan. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
  2. Beat the egg in a small bowl. Temper the egg by whisking in some of the hot rice, a tablespoon at a time until you have incorporated about 6 tablespoons. Stir the egg into the rice along with the vanilla and butter, and continue cooking over low heat for 1 to 2 minutes to thicken.
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Reviews

70
  1. 90 Ratings

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This recipe is wonderful, hearty, healthy and satisfying.I've adapted it to make my own version of "instant porridge". I cook up a large batch of brown rice in the microwave (30 minutes on high...

I like breakfast comfort foods and was pretty happy with this recipe. Skipped the egg and thought it came out fine. Tried subbing chopped apple and raisins the first time and used fresh bluebe...

Fabulous! This kind of reminded me of a cross between oatmeal and rice pudding. It's quick, easy, healthy, and if you have the brown rice, you'll most likely have the other main ingredients on h...