BROWN RICE BREAKFAST PORRIDGE
Use up that leftover brown rice and try something new for breakfast. Experiment with it to make it your own, you can try using any mixture of dried fruit instead of the blueberries.
Provided by CHERRY007
Categories 100+ Breakfast and Brunch Recipes Cereals
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.
Nutrition Facts : Calories 318.3 calories, Carbohydrate 44.7 g, Cholesterol 118 mg, Fat 11.6 g, Fiber 2.7 g, Protein 9.9 g, SaturatedFat 6.1 g, Sodium 130.3 mg, Sugar 20.7 g
CREAMY BROWN RICE PORRIDGE
I love having brown rice porridge in the mornings during winter - it's so warming a nourishing.
Provided by Nadia Lim
Categories Breakfast
Number Of Ingredients 9
Steps:
- Combine cooked brown rice, milk, honey, cinnamon and vanilla in a pot and bring to the boil.
- Reduce heat and simmer uncovered for 20 minutes, stirring frequently, until rice is soft and creamy.
- Serve warm with stewed or canned fruit, prunes, almonds and a splash of milk if desired.
BROWN RICE PORRIDGE
I love porridge and I love rice porridge, but this is a healthier version because it has brown rice. Bake the rice. Refrigerate it and heat it in individual plates in the microwave.
Provided by Perfect Pixie
Categories Breakfast
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.
Nutrition Facts : Calories 171.1, Fat 1.4, SaturatedFat 0.3, Sodium 1316.1, Carbohydrate 35.7, Fiber 1.6, Sugar 0.4, Protein 3.7
CREAMY BROWN RICE PORRIDGE
Steps:
- Add all ingredients to the cooker. Close and lock the lid and set the regulator knob to PRESSURE.
- Set to Pressure Cook on HIGH for 22 minutes and press START. Once the cooking time is completed, naturally release the pressure.
- Carefully open the lid and stir the porridge. Serve with ground cinnamon or maple syrup if desired.
Nutrition Facts : Calories 191 kcal, Carbohydrate 39 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Sodium 89 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
RICE PORRIDGE WITH SQUASH AND BROWN BUTTER
This recipe for a rich, winter-y rice porridge comes from Minh Phan, the owner of Porridge + Puffs in Los Angeles. Ms. Phan is a porridge whisperer, creating all kinds of complex, beautiful rice bowls, and her velvet porridge rich with roasted squash is no exception. To make a simple version of it at home, roast a mix of squash then purée it with brown butter and a little half and half. Stir the mixture into loose, cooked rice for a comforting meal you can eat plain, topped with pickled vegetables and herbs, some browned sausage or dressed salad leaves. Ms. Phan lets the cooked rice rest overnight so the grains absorb the seasoning evenly, but if you're in a rush, you can go ahead and eat it right away.
Provided by Tejal Rao
Categories easy, quick, grains and rice, main course
Time 8h40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a pot, add the cold water and rice, and place over medium heat. Slowly bring to a boil, stirring occasionally to keep rice from sticking to the bottom of the pan, then turn down to low heat and simmer. When rice is tender and water is almost evaporated, about 20 minutes, season the rice, and stir well. Cool at room temperature, then transfer to the fridge overnight.
- Heat the oven to 400. Halve the squash, then use a knife to remove the skin, and roughly chop squash into 2-inch pieces. Toss with oil, and spread on a baking sheet. Sprinkle with salt, and roast for 30 minutes, or until browned and tender all the way through.
- In a saucepan over medium heat, melt the butter, and simmer until the butter spatters and the milk solids turn brown, about 10 minutes. Set aside to cool for a few minutes. Add the squash, browned butter and half-and-half to a blender and purée, stopping to scrape down the sides as needed to get a very evenly smooth purée. Add a splash more water if needed to help the blades catch the squash.
- After the rice has rested for about 8 hours, or overnight, warm it in a large saucepan over medium heat, stirring gently with a splash of water. The porridge should be thick and shiny, but not soupy, with the texture of a soft risotto. When it is warm, add the squash purée, and stir well. Simmer everything together on low heat for about five minutes, then taste and season as needed with salt and pepper. Ladle hot porridge into bowls, and garnish with a mix of fresh herbs and pickled vegetables.
Nutrition Facts : @context http, Calories 715, UnsaturatedFat 24 grams, Carbohydrate 58 grams, Fat 53 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 25 grams, Sodium 503 milligrams, Sugar 6 grams, TransFat 2 grams
BROWN RICE PORRIDGE WITH HAZELNUTS AND JAM
Provided by Jessica Koslow
Categories Breakfast Brunch Dessert Low Fat Vegetarian Kid-Friendly Quick & Easy Low Cal High Fiber Healthy Brown Rice Bon Appétit Vegan Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
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.
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- 1. Combine the rice, almond milk, honey, salt, vanilla bean powder, and 2 cups water in a slow cooker.
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