Brown Rice and Quinoa Porridge

Brown rice and quinoa porridge. It 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.

Two white bowls filled with porridge; one topped with blueberries and the other with figs and almonds

This brown rice and quinoa porridge makes breakfast 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 or nuts or whatever stir-ins or sprinkle-ons you take with your usual oatmeal. But the best thing? This 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. Originally published January 17, 2017.Angie Zoobkoff

Brown Rice and Quinoa Porridge

  • Quick Glance
  • (1)
  • 30 M
  • 1 H, 30 M
  • Serves 4 to 5
5/5 - 1 reviews
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Ingredients


Directions

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.

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.)

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    Porridge Variations

    • 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.

    • For Instant Pot Porridge: Decrease the amount of milk to 1 cup and cook for 20 minutes.

    Recipe Testers' Reviews

    This brown rice and quinoa porridge is delicious. I was skeptical if all of the time would be worth it but I was rewarded in the end for time well spent. I think this recipe would be on another level if it could be adapted for the slow cooker! My children especially loved this recipe. My son and I enjoyed adding apple butter while my daughter stuck with strawberry all-fruit spread. I also enjoyed it cold on a warm day with a pinch of cardamom and a couple drops vanilla extract. I think it would be fantastic with fig jam. I did not embellish it with any fruit or nuts because I really enjoyed the smooth, comforting texture. I really had to babysit the cooking process to prevent the porridge from sticking to the bottom of the pan. I used half jasmine brown rice (which smelled divine) and half quinoa. I also used 2 cups whole milk and 1 cup unsweetened vanilla almond milk. I used granulated sugar although I think honey would have been nice. As the author suggests preparing on Sunday and serving for breakfast throughout the week, I could have easily doubled or tripled the recipe to happily feed my family breakfast for a few mornings.

    I am a porridge junkie and this brown rice and quinoa porridge is a great new twist. The recipe says to use whatever milk you want, but I would exercise caution there—I only had sweetened rice milk and with the sugar in the recipe it pushed this towards being too sweet. Stick to unsweetened milk and then add sweet toppings if you want at the end. After an hour of cooking, the liquid had been absorbed but I thought it needed a bit longer, so I added 1/3 cup of water and another 10 minutes. I have been enjoying it for breakfast all week! I topped my first bowl with cherry jam, walnuts, and chia seeds, but the jam made it too sweet for me, so in subsequent bowls I kept the nuts and seeds and added a spoonful of plain yogurt and whatever fruit I had to hand. The porridge reheated nicely with just a splash of water.

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    Comments

    1. My hubby had surgery last month. While visiting him I went to the cafeteria for some breakfast. They had a brown rice – quinoa porridge. OMG, it was delicious & I’ve been looking for a recipe. This is It! Yummy, yummy!

      1. Wonderful, Phyliss! And just as wonderful is the fact that the hospital was serving something healthful, which so often isn’t the case. Thanks so much for taking the time to let us know and wishing your husband godspeed as he recovers.

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