Creamy Vanilla Brown Rice Porridge
Everyone loves a delicious, warming bowl of oats for breakfast. Nourishing, filling and wholesome, porridge topped with some fresh fruit makes the perfect start to the day in my humble opinion. But with so many different, nutrient-filled grains out there, why not switch things up a bit and try out different types of porridge to keep things interesting?
This creamy vanilla brown rice porridge reminds me of the rice pudding I used to always eat before swimming training when I was younger. So satisfying and gives you long lasting energy to power through the morning. It also is super easy and quick to make (you can even make it the night before if you don't have much time in the morning!) and is the perfect way to use up leftover rice.
This porridge also happens to be gluten free, so a great substitute for traditional oat porridge for all my gluten-intolerant friends.
I love to top my rice porridge with frozen berries, banana and any other fruit I have. Apple sauce, mango or stone fruit also add the perfect amount of freshness and sweetness. And I'd love to hear what you topped yours with!
- 1 cup brown rice, cooked (or you can use brown rice flakes!)
- 1 cup plant milk of your choice
- 1/2 tsp vanilla bean or extract
- 1 ripe banana
- a handful of berries (or other fruit of your choice)
- Add the brown rice, plant milk, vanilla and half the mashed banana into a pot and bring to simmer. Then cook, stirring for about 10-15 mins or until all the liquid has been soaked up by the rice. You might need to add a bit more liquid depending on the rice you use, the end result should be a sticky, creamy porridge texture!
- Spoon into a bowl and top with the rest of the banana and berries (or other fruits and toppings of your choice)
- If you prefer a sweeter porridge, feel free to add a little maple syrup or date paste to your porridge for some extra sweetness, either on top or while it's cooking!
- If you make this porridge the night before, or have leftovers, store in the fridge in a bowl or glass jar/container for up to 2 days
- This porridge is also delicious eaten cold as a creamy rice 'pudding'