Brown Rice Porridge



  • 1 dash cinnamon
  • 200g cooked brown rice
  • 2 tablespoons dried blueberries
  • 1 egg
  • 1 tablespoon honey
  • 250ml milk
  • 15g unsalted butter
  • ¼ teaspoon vanilla extract


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.

Garnish with fresh blueberries.

Add chopped banana, nuts, etc. for extra nourishment and flair . . . The possibilities are endless!

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