Time 30m Yield 2 Number Of Ingredients 8 Steps:
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. 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.
Time 1h35m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Cook the rice in salted water for about 1 1/2 hours in a covered casserole dish in a moderate oven, until well cooked and slightly mushy. Refrigerate until needed (rice will absorb extra water during this time). When needed stir in about 2 tsp cinnamon sugar per serving and re-heat in a microwave or pot to desired temperature. Serve topped with raw fresh fruit, more cinnamon sugar, the milk of your choice or a little cream.
More about “brown rice breakfast porridge recipes”
Yield 4 servings Number Of Ingredients 7 Steps:
Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes. Let cool, then coarsely chop. Combine almond milk, rice, sugar, salt, and 4 cups water in a large saucepan; scrape in vanilla seeds and add pod. Bring to a boil, reduce heat, and simmer, stirring occasionally, until rice is very tender and mixture resembles loose rice pudding or oatmeal, 60-70 minutes. Remove vanilla pod. Serve porridge topped with jam and hazelnuts.
