Brown Rice Breakfast Porridge
Brown Rice Breakfast Porridge turns leftover grains into a warm, softly sweet bowl enriched with milk, honey, and bursts of blueberry. A tempered egg gives it a silky, custard-like finish, balanced by a hint of cinnamon and vanilla. Ideal for cozy mornings when you want something nourishing and gently indulgent.
- Prep5 mins
- Cook25 mins
- Serves2
- DifficultyEasy
- 1
In a small saucepan, combine the cooked brown rice, milk, blueberries, honey, and cinnamon. Bring to a boil, then lower the heat to low and simmer for 20 minutes.
- 2
Beat the egg in a small bowl. Whisk in 6 tablespoons of the hot rice mixture, 1 tablespoon at a time, to temper until incorporated. Stir the tempered egg mixture, butter, and vanilla into the rice mixture; keep cooking over low heat until it thickens, 1 to 2 minutes.
- Calories 592.53 kcal High
- Protein 17.74 g Good Source
- Carbs 101.16 g Moderate
- Total Fat 15.49 g Moderate
- Saturated Fat 6.83 g High
- Trans Fat 0.03 g High
- Cholesterol 142.67 mg High
- Sodium 120.98 mg Moderate
- Fiber 5.25 g Moderate
- Sugar 19.7 g High
- Added Sugar 0.0 g Low Source
- Calcium 148.6 mg Moderate
- Iron 2.35 mg Moderate
- Potassium 460.0 mg Low Source
- Vitamin A 143.22 mcg_rae Moderate
- Vitamin C 1.99 mg Low Source
- Vitamin D 1.42 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛