I’m so excited to share this brown rice porridge recipe with you, it’s a staple in our household and I just can’t get enough of it. I first discovered this recipe on a trip to Japan where it’s a popular breakfast dish.
The Japanese version is called ‘kayaku’ and it’s made with short-grain rice that’s specifically designed to hold its shape when cooked. When I brought the recipe back home, I started experimenting with different types of rice and eventually found that regular brown rice worked just as well.
It’s become a part of our daily routine, especially during the colder months when a warm bowl of porridge is just what we need to start the day off right. My kids love it because it’s easy to customize with their favorite toppings, and I love it because it’s such a comforting and satisfying meal.
The key to making this recipe is to use the right type of rice and to cook it slowly over low heat, allowing the grains to absorb all the flavors and liquids. This slow-cooked method gives the porridge a creamy texture that’s just perfect for a chilly morning.
Brown Rice Porridge
4.6 from 1366 votes
A comforting and nutritious porridge made with brown rice, slowly simmered until creamy. This hearty breakfast is versatile and can be topped with sweet or savory ingredients.
1In a medium saucepan, combine the rinsed brown rice, water or broth, and salt.
2Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot with a lid.
3Simmer the rice for 40 to 45 minutes, stirring occasionally to prevent sticking.
4The porridge is ready when the rice is very tender and has broken down into a creamy, thick consistency.
5If using, stir in the grated ginger during the last 5 minutes of cooking.
6Remove the pot from the heat and let it sit covered for 5 minutes before serving.
7Ladle the porridge into bowls and top with your choice of green onions, a drizzle of soy sauce and sesame oil, and a sprinkle of sesame seeds. Serve hot.
For a creamier porridge, use a higher ratio of water to rice, such as 5 cups liquid to 1 cup rice. You can also add a splash of milk or coconut milk at the end for extra richness. Leftover porridge can be stored in the refrigerator for up to 4 days and reheated with a little water or broth.
Watch Video Of How Brown Rice Porridge Works
This brown rice porridge recipe has become an essential part of our household routine.
It’s so easy to prepare and customize with our favorite toppings, making it perfect for both everyday meals and special occasions like family gatherings.
One thing I love about this recipe is how versatile it is – whether you’re in the mood for something sweet or savory, there are countless options for customization.
❓ Frequently Asked Questions About Brown Rice Porridge
1. What type of rice should I use for this recipe?
You can use either short-grain or regular long-grain brown rice for this recipe. Short-grain rice will give you a creamier porridge, while long-grain rice will yield a slightly firmer texture.
2. How do I prevent the porridge from becoming too sticky?
To avoid sticky porridge, make sure you rinse the rice thoroughly before cooking it, and also add a splash of water to the pot if you notice the mixture becoming too thick.
3. Can I make this recipe in advance?
Yes, you can cook the brown rice porridge ahead of time and store it in an airtight container in the fridge for up to three days. Simply reheat it over low heat when you’re ready to serve.
4. How do I customize this recipe with my favorite toppings?
Feel free to add any toppings you like, such as fresh fruits, nuts, or spices. Some popular options include diced apples or bananas, chopped almonds or walnuts, or even a sprinkle of cinnamon or cocoa powder.
5. Can I substitute other grains for brown rice? While brown rice works perfectly well for this recipe, you can also try using other whole grains like quinoa or farro for a slightly different flavor and texture.
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