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Brown Rice Breakfast Porridge

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: brown rice, gluten-free, porridge, strawberry, vegetarian
Servings: 4 servings
Calories: 552kcal


  • 2 cup brown rice, raw
  • 2 cup milk
  • 1 cup strawberries
  • 1 teaspoon cinnamon
  • 2 tablespoon honey
  • 2 large egg
  • 1/2 teaspoon vanilla extract
  • 2 tablespoon butter, unsalted


  • Cook rice according to the package directions.
  • Combine the cooked brown rice, milk, strawberries, cinnamon, and honey in a small saucepan.
  • Bring to a boil, then reduce heat to low and simmer for 20 minutes.
  • Beat the eggs in a small bowl. Temper by whisking in some of the hot rice--1 tablespoon at a time--until you have incorporated about 6 tablespoons.
  • Stir the eggs into the rice along with the vanilla and butter; continue cooking 1-2 minutes over low to thicken.
  • Serve warm.


Calories: 552kcal | Carbohydrates: 90g | Protein: 15g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 121mg | Sodium: 93mg | Fiber: 4g | Sugar: 17g