Use leftover rice for a delicious breakfast! This Breakfast Rice Pudding uses nutritious brown rice to make a filling first meal of the day.
Use any milk and sweetener of your choice to make this recipe vegan or dairy-free. There is also no creative limit to the toppings you can add.
A bowl of freshly cooked or overnight oatmeal is usually my breakfast of choice. While there was a time as a child that I loathed oat porridge, I've come to love it with the discovery of creative toppings.
Some fresh or dried fruit, nuts, seeds with a drizzle of maple syrup or honey, and gray mush gets transformed into a wonderful bowl of goodness.
A little while ago, it dawned on me that toppings didn't have to be the only ingredient where I would be endlessly creative.
Why had I never used any other grain but oats in my breakfast bowls? Granted, rolled or quick oats are super easy and fast to prepare. Perfect for hectic mornings! But I started to think that with already cooked grains - like leftovers from a meal the day before - I could still make a quick, yet filling breakfast meal.
We had a big pot of leftover cooked rice from dinner the night before. And I figured this might make a delicious breakfast porridge as well. Now, this is nothing like Asian congee, but it could rather be compared to rice pudding.
Cooking Breakfast Rice Porridge
The leftover rice is cooked with milk (regular or dairy-free) to a creamy consistency. Then sweetened to taste (I like maple syrup or honey) and topped to your heart's desire.
I also like adding a touch of cinnamon for flavor. If you need protein for breakfast, just stir in a scoop of your favorite protein powder.
If you end up with some leftover pumpkin puree in your fridge, try adding some of that as well together with pumpkin pie spice mix for a seasonally flavored breakfast treat.
- fresh fruit like banana slices, chopped apple, berries
- dried fruit like raisins, cranberries, dried cherries
- chopped nuts
- seeds like chia, hemp, pumpkin or sunflower seeds
- peanut butter drizzle
- chocolate chips
- shredded coconut
Other grains you could use:
Feel free to use any other leftover grains for this breakfast grain bowl
- wheat berries
Savory breakfast rice porridge:
If sweet breakfast isn't your thing, you could also reheat leftover rice with water or broth instead of milk. And then make a savory breakfast bowl with toppings that you might usually find in an omelette.
Heat a pan or skillet on medium heat and fry an egg, bacon, sausage, or heat leftover chicken meat. Quickly stir-frying some onion, garlic, bell pepper, broccoli, carrots or other omelette vegetables is also a great topping idea.
The dish will be similar to a breakfast version of fried rice. Top with sliced green onions, a drizzle of soy sauce and sesame oil, or grated cheese.
More Breakfast Recipes you'll love:
- Breakfast Buddha Bowl
- Oatmeal Breakfast Cookies
- Breakfast Burritos
- Sourdough Pancakes
- 15+ Breakfast Cookie Recipes
Breakfast Rice Pudding
- 1-½ cups leftover cooked brown rice
- 1 cup milk of choice like almond milk, coconut milk, or whole dairy milk
- ¼ - ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1-2 tablespoons maple syrup or honey
- banana slices, raisins, chia seeds, peanut butter drizzle, etc.
- In a saucepan combine cooked brown rice and milk. Sprinkle with cinnamon and salt and bring to a boil on medium-high heat.
- Then, reduce heat to low and simmer until the rice is creamy and has thickened a little to porridge consistency.
- Take saucepan off heat and stir in honey to taste.
- Divide the rice porridge between two bowls and add your favorite toppings. I like banana slices, raisins, chia seeds and a final drizzle of honey. But feel free to add any other fruit, nuts, seeds etc.
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