Let’s be real for a second—we’ve all stared into the fridge at a container of plain, cold, leftover rice and felt completely uninspired. That exact scenario is how this Brown Rice Porridge was born in my kitchen. I was craving something warm, sweet, and comforting for breakfast, but I was totally out of oats.
I decided to experiment by simmering those leftover grains in some milk with a handful of dried blueberries and a drizzle of honey. The real game-changer, though? Adding a tempered egg. Trust me on this one. It transforms the liquid into a rich, custard-like dream, turning plain old leftovers into a protein-packed morning meal that feels like you’re eating dessert for breakfast. It’s become a weekly staple for me, and I know you’re going to love it just as much.
Brown Rice Porridge
Ingredients to make this Brown Rice Porridge
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1 cup cooked brown rice (day-old and cold works best!)
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1 cup 2% low-fat milk
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2 tablespoons dried blueberries
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1 tablespoon honey
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1 pinch cinnamon
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1 egg
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1 tablespoon butter
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¼ teaspoon vanilla extract
Brown rice
Blueberries
Ground cinnamon
Honey
Directions
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Get it bubbling: Grab a small saucepan and toss in your cold cooked rice, the milk, dried blueberries, honey, and that pinch of cinnamon. Set your stove to medium heat. Let it all come to a gentle simmer and just hang out for about 5–7 minutes. Give it a stir every now and then until the rice soaks up some of that sweet milk and starts to look thick.
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Prep the secret weapon: While the rice is simmering, crack your egg into a small bowl and whisk it up until it’s super smooth. Now, we need to temper it so we don’t end up with scrambled eggs in our bowl! Grab a spoonful of the hot milk from your saucepan and slowly whisk it into the egg bowl.
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Bring it together: Slowly pour that warmed-up egg mixture back into the saucepan, stirring the whole time. Keep it on the heat for just another 1–2 minutes until the Brown Rice Porridge reaches a rich, velvety, custard-like texture.
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The finishing touch: Pull the pan off the stove. Toss in the butter and vanilla extract, giving it a good stir until the butter melts right in. Let it sit for just a minute to thicken up perfectly, then scoop it into your favorite bowl and dig in while it’s hot.
Prep time: 2 minutes
Cook time: 10 minutes
Total time: 12 minutes
Servings: 1
Nutrition (Estimated) about this Brown Rice Porridge
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Calories: 635 kcal
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Carbohydrates: 85g
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Protein: 18g
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Fat: 24g
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Fiber: 4g
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Sugar: 38g
FAQ
Can I swap out the milk? Absolutely. I usually use 2% because it’s what I have on hand, but if you want something incredibly decadent, go for whole milk. Plant-based milks like oat or almond work beautifully too!
Is the egg really necessary? If you want that incredible, pudding-like texture, yes! Adding an egg is my favorite trick to sneak in an extra 6 grams of protein while making the texture unbelievably creamy. Just don’t skip the tempering step.
What if I only have fresh blueberries? That works perfectly. Just leave them out of the simmering step so they don’t turn your whole breakfast gray. I like to scatter a handful of fresh berries right on top just before eating.
Does this really work with any leftover rice? Yes! In fact, making a bowl of Brown Rice Porridge is the absolute best way to use up meal-prepped grains. Just make sure your leftover rice was cooked plain (without garlic or savory broths), and you’re good to go.
Source: www.allrecipes.com
