RICE PORRIDGE BREAKFAST RECIPES

BREAKFAST RICE PORRIDGE RECIPE | REAL SIMPLE

Breakfast Rice Porridge Recipe | Real Simple image

The most magical part about this breakfast is that it comes together from little more than rice and water. Simmer both with some brown sugar and cinnamon, and they become something greater than their parts. This version is topped with mango and toasted almonds, but if you want to mix it up, you could go with any sort of fruit and nut combo. Here are a few suggestions: apricots and sesame seeds, dried cranberries and pistachios, or pineapple and toasted coconut.

Provided by Paige Grandjean

Total Time 1 hours 0 minutes

Yield 8 servings (serving size: ¾ cup)

Number Of Ingredients 8

Ingredients

6 cups water
1 cup uncooked long-grain white rice
¾ cup packed light brown sugar
1 teaspoon ground cinnamon
¾ teaspoon kosher salt
1 cup half-and-half
Chopped mango
Chopped toasted almonds

Steps:

Stir together water, rice, sugar, cinnamon, and salt in a large saucepan. Bring to a boil over medium-high, partially cover, and simmer, stirring occasionally, until very thick, about 40 minutes.
Stir in half-and-half, and remove from heat. Serve warm or at room temperature. Top with mango and almonds.

Nutrition Facts : Calories 209 calories, CarbohydrateContent 42.1 g, CholesterolContent 10.5 mg, FatContent 3.3 g, FiberContent 0.5 g, ProteinContent 2.9 g, SaturatedFatContent 2.1 g, SodiumContent 204.8 mg, SugarContent 21.4 g

BROWN RICE BREAKFAST PORRIDGE RECIPE | ALLRECIPES

Brown Rice Breakfast Porridge Recipe | Allrecipes image

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.

Provided by CHERRY007

Categories Breakfast and Brunch Cereals

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 2 servings

Number Of Ingredients 8

Ingredients

1 cup cooked brown rice
1 cup 2% low-fat milk
2 tablespoons dried blueberries
1 dash cinnamon
1 tablespoon honey
1 egg
¼ teaspoon vanilla extract
1 tablespoon butter

Steps:

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.
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.

Nutrition Facts : Calories 318.3 calories, CarbohydrateContent 44.7 g, CholesterolContent 118 mg, FatContent 11.6 g, FiberContent 2.7 g, ProteinContent 9.9 g, SaturatedFatContent 6.1 g, SodiumContent 130.3 mg, SugarContent 20.7 g

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