I'm on a mission to make a porridge from every grain I have in my pantry (not really, but I probably should be). I have my favorites and this brown rice porridge is towards the top. One thing about my porridges that happens to be the case across the board: I like them thick and I like them with texture (this is also the same with my morning bowl of oatmeal).
Also, I like to use short-grain brown rice. The starch from the shorter grains helps thicken the porridge a bit more without having to cook the rice until it completely falls apart (like the method used with long grain rice in making Congee. If this sounds more your speed- I recommend checking out a congee recipe.)
This porridge is just the start. There's so many ways to adapt and gussy up the toppings. The sky is the limit. I also recommend doing some reading on congee for even more variations.
Cracked Grains: If rice isn't your thing, you can make a creamy porridge from other hearty grains like spelt, oats, wheat berries, or millet. I like to do this by cracking the grain in a blender
Vegan: Swap the milk for your favorite vegan-alternative like almond or hemp milk. I also like the flavor nut milks add and will occasionally do a mix. Also, swap the honey for maple syrup.
Toppings: So many possibilities, so little breakfast times. Tried this porridge with roasted or fresh fruit, cream, sweeteners, cinnamon, jams, curds, nut/seed butters
Brown rice is one of my top 5 pantry staples. I use it for my favorite vegetable burger, it's a common grain bowl base, and it constantly shows up in my breakfast rotation. There's so much you can make with a batch of brown rice. A few of my favorites:
Brown Rice with Carrots and Ginger
Cauliflower Brown Rice Cakes
Avocado Salad with Brown Rice
Hi Erin, this looks good 🙂 Currently off regular porridge so am keen to try this. Just wanted to check that cooking time was correct? When I cook my short grain brown rice I do it for 28 - 30 mins and it's perfect. Wouldn't 55 make it really mush? Thanks for your help, Jo
I've found it takes a bit longer for the porridge, I think because I cook it at barely a simmer since I don't want the milk to boil. You could always start checking around the 30 minute mark and start with reduced liquid if you're unsure!
This sounds great. I’ve been looking for ways to use rice in a less savory way and will try this. Have you ever made it using black rice? I currently have some in the cupboard and may give it a shot. Not sure how the starch content differs for brown vs black. Thank you! Love your recipes and photos 🙂
I have not but one of my favorite authors has: http://amychaplin.com/2010/11/05/black-rice-porridge-with-coconut/ Looks delicious!
This is a wonderful nourishing breakfast to help promote energy and vitality. I love porridge – it brings comfort and satisfaction to every mouthful and will keep you warm and cozy through these cold winter months. I love to add warming aromatics such as cinnamon and ginger that makes my porridge absolutely irresistible.
How does this do reheated, and what's the best way to reheat? I'd love to try other grain porridges for breakfast during the week, but don't have an hour to cook in the morning 🙂
It reheats well and the way I do it is to place in back in a pot along with more milk (enough to break it up), cover, and cook over low for a few minutes- until it's warmed through.
I made my brown rice porridge in the rice cooker.
I cooked it in milk and put sultanas in it and a spoonful of honey. Mmmm delicious.
I used one cup brown rice to about 4 cups of milk. So it took ages ?