Brown Rice Breakfast Porridge recipe

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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

Nutrition Info

318.3 calories
carbohydrate: 44.7 g
cholesterol: 118 mg
fat: 11.6 g
fiber: 2.7 g
protein: 9.9 g
saturatedFat: 6.1 g
servingSize: -
sodium: 130.3 mg
sugar: 20.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

2 servings

Recipe Note

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.

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