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.)
A delicious slow-cooked breakfast porridge using short-grain brown rice. This porridge is perfect for a myriad of toppings.
½ cup short grain brown rice
2 cups whole milk
1 cup water
1 tablespoon honey
½ teaspoon vanilla extract
Pinch of salt
- Rinse rice and combine in a pot with the milk, water, honey, vanilla, and salt. Cover, bring to a simmer, reduce the heat so the rice is just barely simmering. Let cook until the rice is tender and milk has mostly absorbed; 45 to 55 minutes.
- Divide the porridge into two bowls and top with your favorite toppings: heavy cream, sweetener, toasted nuts/seeds, jams, and/or nut butters.
Brown Rice Porridge
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: