Breakfast Rice Porridge
This breakfast favourite is an excellent way to use up 1 cup of leftover rice. It's simple, delicious, and a comforting way to start the day.
Use brown or white rice, milk of your choice, whatever dried fruits are in the pantry, and a little grated pear or apple (especially good to use up all the half-eaten fruit in the fridge).
Add toasted nuts or seeds or a little toasted coconut on top.
Ingredients 6
1 cup brown rice, cooked
1 cup milk, of your choice, 250ml
1⁄2 cup dried fruit, 45g
1 tbsp honey, plus extra for drizzling
1⁄2 tsp cinnamon, ground
1⁄2 pear, grated, optional
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Method 4
Place and of your choice in a small saucepan. Add , and .
If you have 1/2 pear or apple that needs to be used, grate it into the pan.
Cook the rice pudding over low heat, stirring often, for 15-20 minutes, until thick and delicious.
Divide the rice pudding between two bowls, drizzle over extra or maple syrup and top with sliced fruit, toasted nuts, or yogurt.
Cornersmith's tips
This recipe is really just a base to start with. Make it your own with your favourite add-ins, adding more milk if needed to achieve a looser style of rice porridge.
