Rice and Peaches Breakfast Porridge

Originally, my plan for this week had been to post a granola recipe, but I’m still fighting with it. I’ve made granola! It’s perfectly edible. It’s cheaper than the stuff at the store. But it’s still rather boring. So instead, while I perfect that, I’ve made a porridge that you can top with rather uninspired granola. This porridge is based on things I normally have in the house — for some reason, I almost always have frozen peaches. I also frequently have leftover rice. Ta-da! Rice porridge — with a hint of vanilla, and some granola on top for crunch. Bonus for tax day — this is a cheap breakfast.

I imagine most types of fruit would work well in this, and any type of milk (even cow’s milk, if that’s your thing). The only key is to cook the whole thing slowly, over lower heat, for slightly longer time. That way, the milk doesn’t burn, the rice breaks down, and the fruit retains its texture. Top this with your granola, nuts if you eat them, different fresh fruit, or anything else that excites you. It’s morning — may as well do whatever will make you happy, right? Enjoy a slightly different take on breakfast.

rice and peaches breakfast porridge
rice and peaches breakfast porridge
Rice and Peaches Breakfast Porridge
Print Recipe
Servings
2 servings
Cook Time
30 minutes
Servings
2 servings
Cook Time
30 minutes
Rice and Peaches Breakfast Porridge
Print Recipe
Servings
2 servings
Cook Time
30 minutes
Servings
2 servings
Cook Time
30 minutes
Ingredients
  • 2 cups peaches fresh or frozen
  • 1 teaspoon vanilla extract
  • 1/2-3/4 cups non-dairy milk I used almond
  • 1 cup cooked rice
Servings: servings
Instructions
  1. Mix all ingredients in a medium saucepan over medium low heat. Cook, stirring frequently, until fruit is cooked and rice has thickened the non-dairy milk.
  2. Top with granola, nuts, or more fruit, and serve warm. Also great reheated.
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