Creamy Brown Rice Porridge

I love having brown rice porridge in the mornings during winter – it’s so warming a nourishing.
Prep Time 30 minutes
Cook Time 20 minutes
Course Breakfast
Servings 5
Dairy Free, Gluten Free, Kid Friendly


Creamy brown rice porridge

  • 3 cups cooked short-grained brown rice*
  • 3 cups milk cow's, almond, rice or soy
  • 8 teaspoons honey
  • ¾ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

To serve

  • stewed or canned fruit
  • 10 prunes
  • 5 tablespoons almonds chopped
  • milk optional


  • Combine cooked brown rice, milk, honey, cinnamon and vanilla in a pot and bring to the boil.
  • Reduce heat and simmer uncovered for 20 minutes, stirring frequently, until rice is soft and creamy.
  • Serve warm with stewed or canned fruit, prunes, almonds and a splash of milk if desired.


*To cook brown rice, combine 1 cup short-grain brown rice and 1 ¾ cups water in a small pot. Add a pinch of salt and bring to the boil. As soon as it boils, cover with a lid and reduce to lowest heat. Simmer on low heat for 20 minutes, then turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid at any time.
Short-grain brown rice porridge makes a great gluten-free alternative to oat porridge. It has a delicious nutty, slightly sweet flavour. This recipe makes 5 servings so make up a pot and keep in the fridge and you’ll have breakfast covered for the next few mornings – just add a splash of milk to loosen the porridge when you re-heat it. It can made dairy free by using soy, almond or rice milk. I like to serve this with stewed or canned fruit such as plums or peaches, prunes and a sprinkling of chopped almonds.