This rice porridge breakfast makes a delicious and ready to be heated up morning porridge breakfast. Ideal for using up either white or wholegrain basmati rice. Your body will thank you for a proper nutritional start to the day!
OK, I’ll admit it, this rice porridge breakfast recipe has become my new breakfast obsession!
It all started with the overnight breakfast rice pudding recipe I brought to you previously, but this time it’s heated up in the morning.
After having searched around for a cooked rice porridge breakfast recipe that I really liked, one that could be prepared quickly, I came up with my own. So, with both wholegrain and non-wholegrain rice lovers in mind this is the outcome.
It fits in perfectly with my morning routine. If I have this at 6am, I’m not hungry again until lunch at 12, having just a piece of fruit in between.
Hence this now becoming my latest breakfast obsession it not only tastes fantastic but it’s a time saver too!
If you’re a porridge lover. I think you’re going to enjoy this! 🙂
- 60 g white basmati / 60g wholegrain basmati rice
- 250 ml skimmed milk
- ¼ tsp vanilla essence
- 1 tbsp chai seeds
- Pinch of ground cinnamon
- Pinch of ground nutmeg
- 20 g dried cherries
- 20 g sultanas
- 10 g pumpkin seeds
- 1 tbsp wheat bran
- 1 tbsp no fat Greek yogurt
- 1 tsp runny honey
- Place chosen rice in a sieve, rinse with cold water and drain.
- Place drained rice in a bowl, add milk, vanilla essence, chai seeds, cinnamon and nutmeg and combine well.
- Cover bowl and refrigerate overnight.
- In the morning place contents of the bowl into a small saucepan.
- Heat gently, bring to the boil then turn down to simmer, stirring every now and then.
- The rice porridge is cooked when nearly all the milk has been absorbed and the rice is soft. About 8 – 10 minutes if using white basmati rice and 25 – 30 minutes if using wholegrain basmati rice.
- Serve the porridge in a breakfast bowl with suggested topping or with a topping of your own choice.
Folks, what kind / combination of fruit and nut toppings do you have on your breakfast porridges?
I’ve put my suggested fruit and nut toppings in the recipe card, but I’d love to hear your topping suggestions that you’ve tried or ones you know go well with this rice porridge breakfast, in the comments below!
So anyway, back into reality, how was your weekend?
I’m all “fished” out!
The weather was kind and the climb was good. I think I got some decent pictures to publish. I hope to find time to edit the photos in lightroom and get them out to you before the end of October.
Talking of October, where did September go?
With so much on at the moment, like the amazing weekend Lynne and I had in Edinburgh, and next weekend being the Great Scottish Run plus our annual trip to the Tesco Wine Festival coming up, and not forgetting a whole raft of new recipes to publish, Octobers’ blog schedule is already chocca!
Still, it’s good to be busy isn’t it? 😉
How’s your October shaping up?
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