Recipes > Breakfast and Brunch > Cereals > Brown Rice Breakfast Porridge

Brown Rice Breakfast Porridge

Brown Rice Breakfast Porridge Recipe


Leftover brown rice is cooked together with milk, honey, and dried blueberries for a healthy, new twist on breakfast. Experiment with it to make it your own, you can try using any mixture of dried fruit instead of the blueberries.


  • 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


  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.

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Nutritional Information

Brown Rice Breakfast Porridge

Servings Per Recipe: 2
Calories: 318.3
% Daily Value *
protein: 20 %
carbohydrates: 14 %
exchange other carbs:
dietary fiber: 11 %
fat: 18 %
saturated fat: 31 %
cholesterol: 39 %
vitamin a iu: 11 %
niacin equivalents: 26 %
vitamin b6: 15 %
vitamin c: 11 %
folate: 6 %
calcium: 18 %
iron: 7 %
magnesium: 22 %
potassium: 10 %
sodium: 5 %
thiamin: 16 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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