Reviewed: Dec. 9, 2009

This did not turn out as expected. My bride would not eat it.

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Reviewed: Sep. 26, 2009

This is a great alternative to oatmeal in the morning. I made it vegan by using almond milk and taking out the butter and egg I also added some butternut squash puree and flax seed.

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EVEDDER

Living In: San Francisco, California, USA

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Reviewed: Aug. 12, 2009

Mmm, so good! I used soy milk instead of lowfat, fresh blueberries (which gave it a cool, blue tint), and no butter. It's a great way to use leftover rice and most important, it's super tasty! Thank you so much for this recipe, I will definitely be making it again!!!

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Rachel

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Reviewed: Jul. 27, 2009

I love it! What really surprised me was that my son liked it. He can be so picky...guess we'll be keeping this recipe around.

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livingrn

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

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Reviewed: May 7, 2009

This was the perfect way for me to use up some leftover brown rice from dinner two days ago! I am pretty health-conscious so I made a few changes to lighten this up just a little. I used unsweetened almond milk instead of 2% regular milk, used a little splenda to sweeten it instead of honey, and added some extra cinnamon. I didn't have dried blueberries, so I made it without the fruit on the stove and then stirred in some fresh strawberries and blueberries before serving it. I didn't even add the butter at the end and it turned out so creamy! My version was really tasty, so I can imagine that the "full fat" version would be DELICIOUS too :) Thanks for the recipe- I'll never throw away dry leftover brown rice again!

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Erin Young

Cooking Level: Intermediate

Living In: Mission Viejo, California, USA

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Reviewed: Jan. 11, 2009

To speed things up, and to create a smooth-textured semolina-like end-product, I put the cooked brown rice (previously cooked in a rice-cooker) in a blender with rice milk, water, raw egg and vanilla, and blend till smooth. The mixture goes into a pot, a variety of dried fruit is added, and brought to the boil. When hot, the heat is turned off, a lid is put on the pot, and the porridge is left to stand for about 20 minutes to allow the heat to soften the fruit. It is like having a dessert for breakfast!

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René

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Reviewed: Dec. 27, 2008

It was good. I used stevia and agave in place of the honey.

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Jodi

Home Town: Irving, Texas, USA

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Reviewed: Dec. 4, 2008

This is a good way to use up extra brown rice on hand. This was my breakfast for 3 mornings in a row. A good change from oatmeal.

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Lisa's kitchen

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2008

this was surprisingly good! will definately make again.

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LuLu

Cooking Level: Intermediate

Living In: Columbia, Mississippi, USA

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Reviewed: Sep. 12, 2008

Simple and delicious--rice pudding for breakfast! I added maple syrup, raisins and walnuts to mine and used non fat milk--it came out great.

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heatpuppy

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Reviewed: Aug. 25, 2008

This is really good! I usually only have fresh or frozen blueberries, so I just add them before serving along with some kind of nut - pecans are super. This would be great with any kind of berry.

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Sara

Cooking Level: Beginning

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Reviewed: Aug. 23, 2008

this is a good healthy breakfast. I recently found out if you coat the blueberries with flour first they will notcolor the recipe. I will try that next time.

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sliker's-Kitchen

Cooking Level: Intermediate

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Reviewed: May 6, 2008

Very good and easy. Due to food allergies I used rice milk instead of milk and agave nectar instead of honey. Very filling.

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M3B

Cooking Level: Intermediate

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Reviewed: Apr. 20, 2008

Defenitely Five Stars!! Was looking for a wheat alternative during a detox and came across this! Although no allergies to wheat, this has become an absolute staple for breakfast. Will be making this for guests. The only change I made was using almond rice milk. I even skipped the honey and it was fabulous, although I'm sure it's even better with it! Absolutly delicious, so glad I found this!

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Laura

Cooking Level: Intermediate

Home Town: Lloydminster, Saskatchewan, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Mar. 2, 2008

Very yummy, and Very filling. I upped the amount of everything to serve 3 and it turned out great :)

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PercyPea

Cooking Level: Expert

Home Town: Jackson, Mississippi, USA

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Reviewed: Feb. 23, 2008

This is a great way to use leftover brown rice. After reading previous reviews, I substituted dried cherries and toasted almonds for the blueberries but otherwise followed the recipe as is. Very creamy, almost like rice pudding. Will use much less butter, if any next time. It was a bit overpowering.

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lotusofblue

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Reviewed: Feb. 8, 2008

I don't care for brown rice, but I had part of a bag that I didn't want to throw out, so I gave this a try. It was pretty good! I used more like 1½ cups of rice and I omitted the egg. I also omitted the cinnamon (allergies), added 2 TBS of brown sugar, and used raisins in place of blueberries. Oh, and Country Crock was a little healthier than butter... It was tasty! Not quite as glorious as oatmeal (for me, anyhow!), but a nice change and a way to use up that first-and-only-ever purchased bag of brown rice. Thanks for sharing, Cherry!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Feb. 7, 2008

Soooo good! I made this for 1 serving, and used Splenda in place of honey, egg sub and skipped the butter. Also used 1% milk and fat free half and half. Tasted like dessert:-) Was yummy and nutritous...Thanks!

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TTBALLARD

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Reviewed: Jan. 22, 2008

This was okay but I thought it needed a bit more sweetener...a sprinkle of brown sugar made it taste better.

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Kelsi

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Reviewed: Dec. 19, 2007

Followed recipe exactly did not taste as yummy as I thought it would. If I was in the woods camping I think I would really like it. Will take on next trip.

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