Brown Rice Breakfast Porridge

Brown Rice Breakfast Porridge

69
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

Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

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:
  • 131 mg
  • 44%
  • Sodium:
  • 130 mg
  • 5%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
How to Make Fried Rice

See how to turn leftovers into a fast and delicious meal.

How To Make Sushi Rice

Learn the best way to make sushi rice.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 69

  1. 89 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Cathy
10/29/2007

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 divide the cooked rice into individual servings (2/3 cup rice in each plastic bag). I add 2 Tablespoons brown sugar, 1/2 tsp. cinnamon and a handful of raisins to each and then freeze. At breakfast, remove from bag, put in a bowl and microwave for 1 minute. Stir in 1/2 cup milk, 2 Tablespoons of egg substitute (like egg beaters) and 1/2 tsp. vanilla. Microwave for one and a half minutes. Stir and serve. Instant, healthy and yummy!

KikiD
2/26/2007

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 blueberries and almonds the second time I made it. Liked the tartness of the blueberries better.

RUBES1
4/3/2007

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 hand. I did not have blueberries, so instead I chopped up some walnuts & threw them in. I put in maybe 3 dashes of cinnamon and doubled the honey. Depending on what you add in, you may want to adjust the sweetness. My family really loved this. Some of us added in fresh strawberries too. I added in the egg, but it was creamy enough even before I added the egg. I think it would be great both w/ or w/o the egg. I've posted a photo of this...