Brown Rice Breakfast Porridge

Brown Rice Breakfast Porridge

67 Reviews 7 Pics
  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
Recipe by  CHERRY007

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 2 servings



  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.

Share It

Reviews (67)

Rate This Recipe


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!



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.



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...

More Reviews

Similar Recipes

Garlic Chicken Fried Brown Rice

Garlic Chicken Fried Brown Rice

Rice and Raisin Breakfast Pudding

Rice and Raisin Breakfast Pudding

Morgan's Breakfast Polenta

Morgan's Breakfast Polenta

Brown Rice and Corn Cakes

Brown Rice and Corn Cakes

Easy Rice Breakfast Treat

Easy Rice Breakfast Treat

Breakfast Porridge

Breakfast Porridge


Amount Per Serving (2 total)

  • Calories
  • 318 cal
  • 16%
  • Fat
  • 11.6 g
  • 18%
  • Carbs
  • 44.7 g
  • 14%
  • Protein
  • 9.9 g
  • 20%
  • Cholesterol
  • 131 mg
  • 44%
  • Sodium
  • 130 mg
  • 5%

Based on a 2,000 calorie diet



previous recipe:

Buckshot Duck with Wild and Brown Rice Stuffing


next recipe:

NUTELLA(R) Breakfast Rice Pudding