Simple and completely delicious!
I like to batch cook or plan for leftovers just for this reason; leftover brown rice! Just place it in a pot with almond or coconut milk, flavorings, cinnamon and raisins, and you’ve got a quick, stick to your ribs hot breakfast you’ll crave again tomorrow!
This is also handy to make for dessert!
Just add more sweetener, and you’ll end up with a tasty, pudding-like treat that’s been enjoyed for centuries. In Asia, it has always been called sweet rice porridge. Using brown rice for this is an upgrade in nutrition, for sure! If you’re diabetic or sugar-free in your diet choices, this probably already does taste like dessert because your taste buds get used to less sweetener over a few weeks of cutting it from your diet.
Great for Vegans, too!
However, if you’re vegan, I suggest replacing the coconut sugar with agave nectar for a lower glycemic treat you’ll really enjoy! You’ll appreciate the whole grain use of brown rice instead of white rice, too! Plan for brown rice leftovers and you’ll have a great breakfast you’ll love for a change.
Adapted from Asia and brought to America:
This recipe originated in Asia and has been eaten for centuries, calling it Sweet Rice Porridge. It’s been updated with sweet spices and dried fruits you’ll love! Or, you can try my many quinoa or oatmeal porridge recipes instead. See my Breakfast gallery!
- 3 cups cooked brown rice
- 1¾ C Plain, unsweetened almond “milk” (or any kind of milk you like)
- ¼ C Coconut sugar
- 2 T Flax seed meal, (ground flax seeds)
- 2 T Raisins (I used golden raisins/sultanas)
- ½ t Ground cinnamon
- 1 pinch salt
- 1 t Pure vanilla extract
- Garnish with nuts, hemp seeds, coconut, and any fruit you’d like
- Combine the rice, milk, sugar, flax seed meal, raisins, cinnamon, and salt in a medium saucepan.
- Bring to a boil over medium-high heat, and then turn the heat down to medium, and simmer until thickened to your liking, about 2 to 3 minutes, stirring frequently.
- Turn off the heat and stir in the vanilla extract.
- Garnish and serve warm.
