This Sweet Rice Porridge is a lazy, yet very filling breakfast porridge recipe you should always have up your sleeve. Perfect for when you have some rice leftover from the dinner you had the day before.
But especially when your stomach’s not feeling all that great, nonetheless you don’t want to leave the house without a proper meal either. Breakfast is the most important meal of the day, after all!
For more porridge recipes check, Biscoff Porridge and Peanut Butter Porridge.
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What is Sweet Rice Porridge?
This breakfast rice porridge is adopted from the Chinese Congee dish, which is essential rice soaked in warm milk, with your choice of sweet toppings on top. In this recipe, we’re recommending some fresh berries, almonds, a generous drizzle of honey, and a sprinkle of cinnamon.
This simple dish is a great way to use any leftover cooked rice you have in the fridge.
A hungry stomach’s never done anyone well, better yet let them focus on their work. That’s why we’re recommending this porridge which is like a healthy dessert to have in the morning, and it’ll satiate you all the way till lunch. It’s also a great fix for a sensitive stomach as it aids digestion.
What is in this Recipe?
Raw Rice: Any white rice you may have at home, other than Basmati, you can also use brown rice if you like. However, you must adjust the water amount and the cooking time accordingly.
Whole Milk: Just what you regularly use at home
Toppings: Other than the two main ingredients, what completes this recipe is the toppings
Berries: Fresh work best, but frozen will work fine as well
Honey: Whatever you use at home
Cinnamon: Finely ground
Almonds: You can chop them in half or quarters if you’d like before you add them
How to make Sweet Rice Porridge?
There are two main steps to cooking this Rice Porridge:
One: Cooking the rice: Skip this step if you have leftover rice
Two: In a pot, add some water and let it boil over medium-high heat. Then, add rice and let it cook for 5 to 6 minutes. Stir the rice while cooking occasionally.
Three: After 5 to 6 minutes, reduce the heat to low. The rice will continue to cook. Once the rice is nice and soft, you can move on to the next step.
Four: Making the Rice Porridge: Once the rice is soft, add in the milk and continue to cook it on low heat. As time goes by, the milk will start to thicken. When the milk is condensed enough, turn off the heat.
Five: Scoop the porridge into breakfast bowls, and sprinkle some cinnamon on top. Add in the berries and almonds. And lastly, drizzle generously with honey, that’s what will truly give the porridge its sweetness.
Six: That’s it, you’re sticky rice porridge is ready to keep you nice and full for the rest of the day!
Top Tips
- Using starchy rice will give your porridge the right consistency you need. This is why we recommend Japanese short-grain rice or Thai Jasmine rice (long or short grain) for this recipe.
- If you’re using leftover rice for this recipe, it’s easy to overcook the rice in a short amount of time. Keep checking the pot from time to time.
- Choosing the ratio of milk to rice can have a direct impact on the calories consumed. Opting for more milk than rice will not only have lesser calories, but it will also be more easily digestible by your stomach.
Recipe Variations
- Suppose you’re not a big fan of rice. Well, in that case, you can completely switch out rice for some good old oats in this recipe.
- If you don’t like the taste of honey, you can go for some regular white sugar as well. You can also try stevia, brown sugar, maple syrup, or any other sweetener that you’re used to the taste of.
- The toppings we mentioned are just a part of our recipe. There’s a lot more you can add or take away, depending on your preferences. You can top it with some fresh fruits like strawberries, bananas, apples, peaches, etc.
- You can also add a variety of dry fruits to your toppings, such as dates, walnuts, cashews, hazelnuts, or pistachios.
- Seeds are convenient, and it’s so easy to incorporate them into your food too! Just sprinkle seeds of your choice, I recommend chia and pumpkin for this recipe.
- This recipe can be made in a pressure cooker or slow cooker. However, you need to adjust the cooking time accordingly.
Serving Suggestions
This recipe goes great with a hungry you, that’s quite lazy and yet still wants to put together a filling and nutritious breakfast. This is one breakfast recipe that we believe is great on its own. Not only is it appetizing, but it keeps you full for a very long time.
Serving it with some seasonal fruits from your region, some chia and pumpkin seeds, and nuts makes it even more appetizing.
Storage
Make ahead of time: The rice can be made ahead of time. And although we suggest you make this fresh in the morning. You can make it ahead of time and reheat it when you want to have it as well. Don’t add the toppings though.
Store: This recipe of rice porridge will survive in the fridge for a good 3 days. You can also keep it at room temperature if you’d like for a good 2 days if it’s cool enough where you live. Don’t keep it for more than two days though. Also, ensure it’s always in an air-tight container. The toppings though should only be cut and placed whenever you’d like to have the porridge.
Freeze: This Porridge can be frozen for 3 months. Make sure that the Rice Porridge is secured well in an air-tight container. It is also preferred that your freeze the rice porridge in portions and several containers instead of just one.
To reheat: To reheat this sweet rice porridge, take it out of the fridge or freezer for just a couple of hours before you’ll like to consume it. Once the porridge is at room temperature, you can reheat it in a microwave or over a stove. Take it out of the microwave, or check in on it when it’s on the stove. If you realize that the porridge is too dense while trying to reheat it, add some water to the porridge.
Recipe FAQ
Yes, you can make this recipe Vegan. And that too, very easily. Many people use cow milk which is what most people have at home. Just substitute cow milk for any vegan options such as soy or almond milk. That’s it, that’ll make your Sweet Rice Porridge vegan.
Yes, you can turn this into a savoury dish. A variant of this recipe is called ‘Congee’ and is very popular in Chinese cuisine. Many countries including Burma, Indonesia, and Japan have rice porridge for breakfast.
Oftentimes, it’s more savoury than sweet. They include various ingredients to add flavour such as sunflower oil, olive oil, minced garlic, eggs, chopped peanuts, chicken, pork chops, and a variety of herbs and spices as well.
Rice porridge is a popular breakfast around the world, and people have adapted it to its unique cuisine as well. Similarly, you can too!
The texture of porridge is crucial to making it appealing. The texture of the porridge should almost be of a flowy cream-like consistency. Secondly, it should have enough chewy rice to keep one engrossed.
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Sweet Rice Porridge
Equipment
Ingredients
- 1 cup rice
- 2 cups water
- 3 cups milk
Topping
- 3-4 raspberries
- 1 tablespoon honey
- ¼ teaspoon cinnamon
- 1 teaspoon almonds , chopped
Instructions
- Bring water to a boil in a pot over medium heat, add the rice and cook for 5-6 minutes (stirring occasionally).1 cup rice, 2 cups water
- After that, reduce the heat to low, and let it simmer until the rice is soft.
- Stir in the milk and keep cooking on low heat until it thickens.3 cups milk
- Scoop the porridge into the bowls and sprinkle cinnamon on top and top with berries and almonds, and drizzle with honey.3-4 raspberries, 1 tablespoon honey, ¼ teaspoon cinnamon, 1 teaspoon almonds
Notes
- Using starchy rice will give your porridge the right consistency you need. This is why we recommend Japanese short-grain rice or Thai Jasmine rice (long or short grain) for this recipe.
- If you’re using leftover rice for this recipe, it’s easy to overcook the rice in a short amount of time. Keep checking the pot from time to time.
- Choosing the ratio of milk to rice can have a direct impact on the calories consumed. Opting for more milk than rice will not only have lesser calories, but it will also be more easily digestible by your stomach.
- Suppose you’re not a big fan of rice. Well, in that case, you can completely switch out rice for some good old oats in this recipe.
- If you don’t like the taste of honey, you can go for some regular white sugar as well. You can also try stevia, brown sugar, maple syrup, or any other sweetener that you’re used to the taste of.
- The toppings we mentioned are just a part of our recipe. There’s a lot more you can add or take away, depending on your preferences. You can top it with some fresh fruits like strawberries, bananas, apples, peaches, etc.
- You can also add a variety of dry fruits to your toppings, such as dates, walnuts, cashews, hazelnuts, or pistachios.
- Seeds are convenient, and it’s so easy to incorporate them into your food too! Just sprinkle seeds of your choice, I recommend chia and pumpkin for this recipe.
- This recipe can be made in a pressure cooker or slow cooker. However, you need to adjust the cooking time accordingly.
Hannah says
I added some sugar to the milk, and it was so delicious.
Amelia says
It tastes like rice pudding! I liked it.