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Brown Rice Breakfast Porridge


"Use up that leftover brown rice and try something new for breakfast. Experiment with it to make it your own, you can try using any mixture of dried fruit instead of the blueberries."
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30 m servings 318 cals
Original recipe yields 2 servings


  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 130 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Combine the cooked brown rice, milk, blueberries, cinnamon, and honey in a small saucepan. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
  2. Beat the egg in a small bowl. Temper the egg by whisking in some of the hot rice, a tablespoon at a time until you have incorporated about 6 tablespoons. Stir the egg into the rice along with the vanilla and butter, and continue cooking over low heat for 1 to 2 minutes to thicken.

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Read all reviews 80
  1. 100 Ratings

Most helpful positive review

This recipe is wonderful, hearty, healthy and satisfying.I've adapted it to make my own version of "instant porridge". I cook up a large batch of brown rice in the microwave (30 minutes on high...

Most helpful critical review

I made this to use up some dried blueberries. I have oatmeal almost every day of the week, and I am a huge fan of rice pudding, so I really thought that I would like this recipe. It's just mis...

Most helpful
Most positive
Least positive

This recipe is wonderful, hearty, healthy and satisfying.I've adapted it to make my own version of "instant porridge". I cook up a large batch of brown rice in the microwave (30 minutes on high...

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 bluebe...

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 h...

I really wanted to skip the egg. I love eggs but it seemed weird. I did it with the egg and it was fantastic. Don't skip the egg you will be missing out.

This tremendously SIMPLE recipe was a real and true "find" for me. I don't like Oatmeal but I do enjoy some of the other hot breakfast cereals (e.g., farina, cream of rice, cream of wheat, etc.)...

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 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 s...

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. Ve...

I doubled this recipe. To make this a little creamier, I used half fat free evaporated milk. I threw in more than what was called for of dried blueberries, I want to say I at least doubled it. I...