About this recipe:An excellent way of using up leftover brown rice. It's great for breakfast. Whip up this batch of brown rice porridge by simmering together cooked brown rice, milk, dried blueberries, cinnamon, honey, egg, vanilla and butter. You can add whatever dried fruit you fancy. In fact, you could even serve it as a healthy rice pudding!
200g cooked brown rice
250ml semi-skimmed milk
2 tablespoons dried blueberries
1 dash cinnamon
1 tablespoon honey
1/4 teaspoon vanilla extract
15g unsalted butter
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Method Prep:5min › Cook:25min › Ready in:30min
Combine the cooked brown rice, milk, blueberries, cinnamon and honey in a small saucepan. Bring to the 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.
Just lovely. I was looking for an alternative to oats as my daughter is allergic. This is something like a rice pudding but more porridge like and the brown rice is healthy and filling. We've experimented with lots of different additions, including currants, sultanas and cranberries. One can really get creative with this recipe. Great idea, thank you - 16 May 2013