Brown rice and quinoa porridge may sound rather frighteningly hippie. We understand. Rest assured it’s actually a lovely oatmeal alternative that works magnificently with your most tried-and-true hot cereal stir-ins and sprinkle-ons.
This brown rice and quinoa porridge recipe makes breakfast not just the most critical meal of your day but the most insanely comforting part of your day. We’re talking seriously soothing stuff here. And it’s so ridiculously simple. Just simmer brown rice and quinoa until soft and creamy and comforting and oatmeal-like. And then—this is where the best part of the day comes into play—swirl in your fave jam or fruit. It takes a little time and patience to coax the grains to porridge-ness but because the recipe makes a big batch you can toss it together on a lazy Sunday and just like that breakfast is made for the entire week. Talk about a comforting thought.–Angie Zoobkoff
Brown Rice and Quinoa Porridge Recipe
- Quick Glance
- 30 M
- 1 H, 30 M
- Serves 4 to 5
- 1/2 cup (99 grams) uncooked long- or short-grain brown rice, rinsed
- 1/2 cup (88 grams) uncooked quinoa, rinsed in a strainer
- 3 cups (711 ml) milk (whether from a cow or an almond or a soybean or a coconut or whatever), plus more for serving
- 1/4 teaspoon (1 g) kosher salt
- 3 cups (711 ml) cold water
- 1 to 4 tablespoons (12 to 50 grams) granulated or turbinado sugar, honey, agave syrup, maple syrup, or any other sweetener (optional)
- Any fruit jam, such as this one (optional)
- Fresh seasonal fruit, such as figs, berries, or sliced stone fruits (optional)
- Almonds, hazelnuts, walnuts, or pecans, toasted
- 1. Dump the rice, quinoa, milk, salt, water, and sugar in a large saucepan set over medium heat and stir to combine. (If using non-dairy milk that’s sweetened, you’ll probably want to reduce or omit the sugar. You can always stir some sugar in at the end if it’s not sweet enough.) Let the ingredients warm until the liquid starts to bubble around the edges of the pan. Reduce the heat as necessary to maintain a very gentle simmer and cook, stirring and scraping the bottom of the pan frequently so the grains don’t stick, until the rice is broken down and the porridge has a soupy consistency, 60 to 75 minutes. You want to be careful to not let the porridge boil.
- 2. Spoon the porridge into bowls and, if desired, stir in some sugar or top with jam, fruit, nuts, and/or a splash more milk. (You can cover and refrigerate any leftover porridge for up to several days and serve cold or warm gently in a small saucepan, covered, over low heat. You may need to add a splash of water or milk as the porridge thickens when cold. You can also freeze individual portions of porridge in resealable sandwich bags or resealable containers for up to several months. To thaw, leave overnight in the refrigerator and then warm gently in a small saucepan, covered, over low heat.)
- For Brown Rice Porridge: Substitute brown rice for the quinoa. Cook as directed.
- For Quinoa Porridge: Substitute quinoa for the brown rice. Cook as directed.
- For PB&J Porridge: Cook as directed using any unsweetened milk except coconut milk. When ready to serve, stir 1/2 cup peanut butter (or the nut butter of your choice) into the finished porridge. Top with a handful of chopped, roasted peanuts (or nuts) and a spoonful of fruit jam.
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