Creamy Brown Rice Porridge

Serves: 5
Prep: 30 minutes (to pre-cook rice)
Cooks In: 20 minutes

Creamy Brown Rice Porridge

I love having brown rice porridge in the mornings during winter – it’s so warming a nourishing.

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.


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Creamy brown rice porridge

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

To serve

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


  1. Combine cooked brown rice, milk, honey, cinnamon and vanilla in a pot and bring to the boil.
  1. 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.