Brown Rice Breakfast Porridge Recipe Reviews - Allrecipes.com (Pg. 7)
Reviewed: Apr. 10, 2007
Yummy. I added a little maple syrup after cooking, a pinch of salt, and skipped the butter.
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Reviewed: Apr. 3, 2007
Fabulous! This kind of reminded me of a cross between oatmeal and rice pudding. It's quick, easy, healthy, and if you have the brown rice, you'll most likely have the other main ingredients on hand. I did not have blueberries, so instead I chopped up some walnuts & threw them in. I put in maybe 3 dashes of cinnamon and doubled the honey. Depending on what you add in, you may want to adjust the sweetness. My family really loved this. Some of us added in fresh strawberries too. I added in the egg, but it was creamy enough even before I added the egg. I think it would be great both w/ or w/o the egg. I've posted a photo of this...
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Photo by RUBES1

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

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Reviewed: Mar. 19, 2007
This is yummy, healthy, easy to make and open to variations/substitutions. I made this with some brown rice I had leftover from the chinese restaurant. The first time I used low sugar pancake syrup (it's what I had), frozen mixed berries instead of dried fruit and omitted the spices and vanilla because I had none. The second time I used regular sugar, lots of cinnamon, a little nutmeg and 1/4 c dried pineapple. I skipped the egg and added salt both times. I love this recipe and will be making it for breakfast every day until I run out of rice and every time thereafter that I have brown rice. A quick note: There is a big difference in taste between using sweet fruits and tart fruits, so you may have to adjust the amount of sugar you put in depending on what fruit you use. The pineapple might have actually been okay without any sugar but I had to add a lot of syrup to the porridge with the 1 cup of frozen berries.
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Cooking Level: Intermediate

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Reviewed: Mar. 3, 2007
Yummy! A soft rice pudding that's appropriate for breakfast! Just the right amount of sweetness, too. I'll be making this again!
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Photo by Deborah Jacques

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Feb. 26, 2007
I like breakfast comfort foods and was pretty happy with this recipe. Skipped the egg and thought it came out fine. Tried subbing chopped apple and raisins the first time and used fresh blueberries and almonds the second time I made it. Liked the tartness of the blueberries better.
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Reviewed: Feb. 1, 2007
THIS IS REALLY GOOD! I've been hungry for rice pudding. This is really close, a little more runny, BUT GOOD! I'll definately make it again. I run a small daycare, and made it for a quick lunch today. They loved it!! I added the blueberries, but you could use raisins as a much cheaper alternative. We used both.
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Cooking Level: Intermediate

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Reviewed: Oct. 18, 2006
This recipe is really good! I didn't have any eggs so I made it without them but it still came out soo yummy, especially on a cold /windy autumn day :)
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