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.
Provided by CHERRY007
Categories 100+ Breakfast and Brunch Recipes Cereals
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- 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.
- 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.
Nutrition Facts : Calories 318.3 calories, Carbohydrate 44.7 g, Cholesterol 118 mg, Fat 11.6 g, Fiber 2.7 g, Protein 9.9 g, SaturatedFat 6.1 g, Sodium 130.3 mg, Sugar 20.7 g
CONGEE (CHINESE RICE PORRIDGE) RECIPE
Steps:
- Gather the ingredients.
- Rinse and wash the rice and soak it in water for 30 minutes; then drain the water.
- In a large pot or Dutch oven , bring the rice and 8 cups of water or stock to a boil.
- When the rice is boiling, turn the heat down to medium-low. Place the lid on the pot, tilting it to allow some of the steam to escape (the same as you would do when cooking white rice ).
- Cook on medium-low to low heat, stirring occasionally, until the rice has the thick, creamy texture of porridge. This can take about 1 1/2 to 1 3/4 hours.
- Add the salt, taste, and add any seasonings or toppings as desired, such as crushed peanuts.
- Rinse and wash the rice and soak the rice in the water for 30 minutes; then drain the water.
- Add 1 teaspoon of oil to the rice and mix evenly. Adding oil can help the rice cook quicker and also make the congee smoother and softer in texture.
- In a large pot or Dutch oven, boil the water and add the rice.
- Turn the heat down to medium and keep stirring the rice for five minutes.
- Turn the heat to medium-low, put on the lid, and simmer for 45 minutes. You can tilt the lid to allow the steam to escape. Season to taste and add your choice of toppings.
- Rinse and wash the rice and soak the rice in water for 30 minutes, then drain the water.
- Put the rice into a freezer bag and freeze for 2 to 3 hours. This can result in a smoother textured congee.
- Boil 1 quart of water in a large pot or Dutch oven and then add the frozen rice into the boiling water.
- Bring it to a boil again, lower the heat to medium, and cook for 15 minutes.
- Turn off the heat and cover with the lid; let sit for 15 minutes before seasoning and adding your choice of toppings.
Nutrition Facts : Calories 32 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 365 mg, Sugar 0 g, Fat 1 g, ServingSize 6 (1-cup) servings, UnsaturatedFat 0 g
BROWN RICE CONGEE
For me, congee-a soupy rice porridge with variations all over Asia-is one of the top three most comforting foods ever, up there with chicken and dumplings and meat loaf. I'd always had it made with white rice, but it's also delicious with brown rice; just be sure to use short-grain brown rice. It will seem like you're using a ridiculously large amount of liquid, but trust me, be patient, and go with it. The soup is creamy, rich, savory, and about the best thing to eat when you're chilled or a little under the weather. Leftovers topped with a poached egg for breakfast? Be still my heart!
Provided by Ann Taylor Pittman
Time 3h13m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Heat a Dutch oven over medium-high heat. Add canola oil; swirl to coat. Add green onion bottoms and ginger; sauté 2 minutes. Add stock and next 3 ingredients (through chicken); bring to a boil. Cover, reduce heat, and simmer 1 hour.
- Remove chicken from pan; cool slightly. Remove meat from bones; discard bones. Shred meat; cover and set aside in refrigerator.
- Continue simmering rice mixture, uncovered, an additional 1 hour 45 minutes, stirring occasionally, or until rice is broken down and mixture is very creamy. Stir in salt.
- Spoon about 1 cup rice mixture into each of 6 bowls. Drizzle 1/2 teaspoon soy sauce, 1/2 teaspoon sesame oil, and 1/2 teaspoon Sriracha over each serving. Divide chicken evenly among servings; sprinkle evenly with green onion tops.
Nutrition Facts : Calories 298, Carbohydrate 29 g, Cholesterol 86 mg, Fat 9 g, Fiber 2 g, Protein 24 g, SaturatedFat 1.4 g, Sodium 635 mg, Sugar 1 g
BROWN RICE PORRIDGE
I love porridge and I love rice porridge, but this is a healthier version because it has brown rice. Bake the rice. Refrigerate it and heat it in individual plates in the microwave.
Provided by Perfect Pixie
Categories Breakfast
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook the rice in salted water for about 1 1/2 hours in a covered casserole dish in a moderate oven, until well cooked and slightly mushy.
- Refrigerate until needed (rice will absorb extra water during this time).
- When needed stir in about 2 tsp cinnamon sugar per serving and re-heat in a microwave or pot to desired temperature.
- Serve topped with raw fresh fruit, more cinnamon sugar, the milk of your choice or a little cream.
Nutrition Facts : Calories 171.1, Fat 1.4, SaturatedFat 0.3, Sodium 1316.1, Carbohydrate 35.7, Fiber 1.6, Sugar 0.4, Protein 3.7
CREAMY BROWN RICE PORRIDGE
I love having brown rice porridge in the mornings during winter - it's so warming a nourishing.
Provided by Nadia Lim
Categories Breakfast
Number Of Ingredients 9
Steps:
- 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.
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