This pear ginger rice porridge is the perfectly lightly sweet breakfast or treat. With whole grains, warming spices, and no added sugar, you can’t go wrong!
Ingredients
- 2 C cooked brown rice (about 3/4 C uncooked + 1 1/2 C water)
- 2 1/4 – 2 1/2 C milk of choice*
- 1/2 C mashed banana (about 1 medium banana)
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- pinch of salt
- 1 pear, diced in small triangles
- 1 **egg
- 1/2 tsp vanilla
Optional Toppings
- extra diced pear
- chopped nuts
- flax, chia, or hemp seeds
- dried cranberries (choose reduced sugar option if available)
- drizzle of honey or maple syrup, or sprinkle of brown sugar
Instructions
- Mash a medium banana with a fork until the texture is smooth and creamy, like baby food.
- In a medium saucepan, whisk together 2 1/4 cups milk, mashed banana, 1 tsp ginger, 1 tsp cinnamon, 1/4 tsp nutmeg, and a pinch of salt.
- Cover and turn heat to medium-high and bring to a boil. Once liquid is boiling, add cooked rice.
- Turn heat to low and simmer with the lid on for 15 minutes, stirring occasionally.
- Remove lid and continue to simmer for another 10 minutes, stirring occasionally. Cook until rice is extra soft and liquid is quite thick, like a porridge. (This should take about 25 minutes total.) If liquid is looking low before rice reaches the desired consistency, add another 1/4 cup of milk and continue to cook.
- While rice cooks, cut a pear and remove the core. Dice into small triangles.
- In a small bowl, whisk together egg and vanilla extract.
- Once rice porridge has reached desired consistency, add in egg mixture and pear slices. Stir and cook on low heat for 1-2 minutes.
- Remove from heat and let cool. (Pudding will thicken further as it cools.) Top with chopped nuts, dried cranberries, or a drizzle of something sweet for an extra treat. Enjoy!
Yields 4 small or 3 large servings
Notes
*For dairy free option, use almond or soy milk. Or for a more decadent treat, use coconut milk.
**To increase the protein in this dish, add an extra egg. You can also use 2% dairy milk or unsweetened soy milk as opposed to almond milk.
