Brown Rice & Quinoa Porridge 玄米とキヌアのお粥

Ingredients

• 160 ml (⅔ cup)cooked brown rice and quinoa
• 160 ml (⅔ cup)soy milk or almond milk
• 1 tsp (5 ml)Natvia
• 1 pinchcinnamon
• to tasteblueberries
• to tasteraspberries
• to tasteflaked almonds
• to tasterice malt syrup

Instructions

1. 1

   Bring to the boil

   Put the cooked brown rice and quinoa, milk, Natvia and cinnamon in a saucepan. Bring the mixture to the boil.

2. 2

   Simmer gently

   Turn the heat down to low and simmer for about 5 minutes.

3. 3

   Add the toppings

   Serve topped with blueberries, raspberries, flaked almonds and rice malt syrup.

What is brown rice and quinoa porridge?

Porridge is a warm, spoonable dish made by cooking grains with liquid. This version uses cooked brown rice and quinoa, a combination that gives the bowl a tender texture with a little more bite than a smooth oat porridge.

The recipe draws on the Japanese idea of a comforting rice-based dish, while its milk, sweetener, fruit and cinnamon give it a breakfast-style finish. Using already-cooked grains makes it especially straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 241 calories, 5g protein, 48g carbs, 2g fat.

The cooked rice and quinoa provide most of the carbohydrates, while the milk contributes some protein and fat depending on whether you choose soy or almond milk. Flaked almonds add fat and a little protein, and the fruit and syrup contribute carbohydrates. Pair a bowl with extra fresh fruit if you would like a larger breakfast alongside it.

Choosing the grains and milk

Cooked grains: Use soft, fully cooked brown rice and quinoa so they have time to warm through in the short simmer. If they have been chilled, break up any clumps before adding them.

Milk: Soy milk or almond milk both work here. Choose an unsweetened variety if you want the Natvia and toppings to provide most of the sweetness.

Getting the texture right

Gentle heat: Once the mixture reaches a boil, lower the heat and let it simmer for about 5 minutes. Stir occasionally so the grains heat evenly and do not catch on the bottom of the pan.

Consistency: The porridge should be warm and soft, with the grains still visible. For a looser bowl, stir in a little extra milk before serving; for a thicker result, simmer briefly while keeping an eye on the pan.

Balancing the sweetness

Sweetener: Natvia adds sweetness to the grain-and-milk base, while rice malt syrup provides a further sweet note as a topping. Add the syrup to taste rather than covering the flavour of the fruit.

Fruit and almonds: Blueberries and raspberries bring freshness, and flaked almonds add crunch against the soft porridge. Scatter them over the bowls just before eating.

Timing and serving

Quick finish: The stated simmer is about 5 minutes, though the recipe gives a total time of 35 minutes. Have the toppings ready while the porridge warms so the bowls can be served straight away.

To serve: Divide the porridge between two bowls and finish each with fruit, flaked almonds and rice malt syrup. It is best enjoyed warm.

What to serve alongside

Keep it simple: The fruit and almonds make this a complete-feeling breakfast without needing another topping. If you want a more substantial meal, serve it with extra fruit on the side.

Adjust the finish: A splash of milk loosens the porridge, while additional berries make the bowls fruitier. Add toppings to each serving individually so everyone can choose their preferred balance.

Recipe notes & tips

• Stir the grains before measuring so the rice and quinoa are evenly mixed.
• Break up cold clumps of cooked grains before adding them to the saucepan.
• Stir occasionally during the simmer to help prevent sticking.
• Keep the heat low after the mixture boils to avoid a vigorous bubbling porridge.
• Add the berries and flaked almonds just before serving to preserve their texture.

Variations

• Use oat milk: Swap in oat milk for a different creamy finish.
• Add ginger: Stir in a small pinch of ground ginger with the cinnamon.
• Change the fruit: Use sliced banana or chopped pear in place of the berries.
• Skip the syrup: Leave out the rice malt syrup for a less sweet bowl.
• Toast the almonds: Briefly toast the flaked almonds before scattering them over the porridge.

Common mistakes to avoid

• Boiling too hard: The milk can bubble over or catch, so lower the heat as soon as the mixture boils.
• Skipping the stir: Grains may stick to the pan, so stir occasionally while they simmer.
• Using firm grains: Undercooked rice will not soften much in the short simmer, so start with fully cooked grains.
• Adding toppings too early: Berries can lose their fresh texture, so top the porridge just before serving.
• Over-sweetening: Rice malt syrup adds sweetness too, so taste the bowl before adding more.

How to store

Store leftover porridge in a covered container in the fridge for up to 2 days. Reheat gently in a saucepan or microwave, stirring in a little milk to loosen it, and add fresh toppings just before serving.

Frequently asked questions