Breakfast Rice Porridge

    Breakfast Rice Porridge

    (98)
    7saves
    1hour5min


    2 people made this

    This is a modern spin on the Asian rice porridge breakfast with great western ingredients like maple syrup, rasins and almonds. It makes a great dessert too.

    Ingredients
    Serves: 4 

    • 1 cup water
    • 1 cup uncooked brown rice
    • 1/2 cup raisins
    • 1/4 cup real maple syrup
    • 1 cup soy milk
    • 1/2 cup toasted and chopped almonds
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground cardamom

    Directions
    Preparation:10min  ›  Cook:55min  ›  Ready in:1hour5min 

    1. In a medium saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 45 minutes or until rice is tender.
    2. In a medium saucepan, combine cooked rice, saltanas, maple syrup, soy milk, almonds, cinnamon and cardamom.
    3. Bring to a boil over medium-high heat. Immediately reduce heat to low and simmer, stirring frequently, until thickened about 5 to 8 minutes. Spoon into bowls and serve.
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    Reviews and Ratings
    Global Ratings:
    (98)

    Reviews in English (99)

    by
    96

    Wonderful and definitely warms the tummy! I used skim milk instead of soy milk and I highly recommend using REAL maple syrup. I also used toasted walnuts instead of almonds, left out the cardamom and added some nutmeg as it pairs well with cinnamon. You could easily sub dried cranberries for the raisins - a great fall recipe!  -  17 Sep 2010  (Review from Allrecipes USA and Canada)

    by
    44

    Oh my gosh, thank you so much for sharing this recipe! This is absolutely wonderful! I didn't have all the ingredients the recipe called for -- I used skim milk instead of soy, walnuts instead of almonds, and nutmeg instead of cardamom. Just delicious -- I can't say enough good things about this recipe. Not too sweet or rich -- it is just perfect.  -  06 Jan 2010  (Review from Allrecipes USA and Canada)

    by
    41

    Oooh...I had this today and it's SO good! Also added a dash of nutmeg, which was good...works well with white rice too, of course. Just a note - if the taste of soy milk bothers you (I can't stand the stuff), try rice milk, which is much milder and works just as well.  -  07 Mar 2001  (Review from Allrecipes USA and Canada)

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