Vegan and Gluten Free Creamy Brown Rice Porridge

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Hi everyone!

Don’t let your leftover brown rice go to waste! Instead of using it in a stirfry, why not try it for breakfast in this creamy porridge recipe instead! A great gluten-free alternative to oats!

Hope you enjoy and have a lovely day!

Vegan and Gluten Fee Creamy Brown Rice Porridge


  • 2 cups precooked brown rice, loosely packed (reserve 1/2 cup)
  • 3/4 – 1 cup non-dairy milk
  • 1-2 tbsp pure maple syrup
  • 1/2  tsp cinnamon
  • few pinches nutmeg
  • 1/8 tsp sea salt
  • 1 tablespoon cacao powder (optional if you want a chocolatey hit!)
  • Toppings: Shredded apple, goji berries, a few fresh blueberries and hemp seeds.


  1. In a blender, add 1 1/2 cups of the cooked rice and 3/4 cup of the milk. Add the remaining ingredients also(not the toppings though!).
  2. Puree the mixture and transfer the mixture to a saucepan.
  3.  Add the remaining 1/2 cup of rice, and turn heat to medium-low.
  4. Let the mixture thicken and warm for several minutes.  Add the remaining milk if desired to thin.
  5. Taste, and adjust with sweetener if desired, and stirring through any other add-in’s if you like!
  6. Serve and sprinkle with topping of choice – I topped mine with 1/4 chopped apple, a few fresh blueberries, goji berries and hemp seeds, but other fresh fruit, dried fruit or nuts of choice would be equally as good :).

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