An Edible Mosaic™

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Home » Type » Breakfast » Cereal Oatmeal and Porridge » 10-Minute Cinnamon Raisin Brown Rice Breakfast Porridge {Gluten-Free; Vegan}

10-Minute Cinnamon Raisin Brown Rice Breakfast Porridge {Gluten-Free; Vegan}

February 12, 2016 by Faith 13 Comments

Gluten-free and vegan 10-Minute Cinnamon Raisin Brown Rice Breakfast Porridge is great to warm up with on a chilly morning!

10-Minute Cinnamon Raisin Brown Rice Breakfast Porridge {Gluten-Free; Vegan} 1

Sometimes the only thing that gets me out of bed on a freezing cold winter morning is the thought of a warm breakfast. And maybe a hot cup of coffee to go along with it.

10-Minute Cinnamon Raisin Brown Rice Breakfast Porridge {Gluten-Free; Vegan} 2

Oatmeal is always a good stick-to-your-ribs hot breakfast choice, but why not switch things up a little? One chilly morning I had a tub of leftover brown rice in my fridge and a tummy growling for breakfast. 10 minutes later I was a pretty happy girl with a bowlful of this.

Take note that you don’t have to use brown rice for this recipe; you can use any kind of leftover rice you have. And if raisins aren’t your thing, swap them out for dried cherries, apricots, etc., or skip them altogether. And if you’re just cooking for one, no worries because this keeps well in the fridge; you’ll be set with breakfast for the next few days!

10-Minute Cinnamon Raisin Brown Rice Breakfast Porridge {Gluten-Free; Vegan} 3

And if you’re looking for more breakfast porridge inspiration:

Creamy Wheat Berry Porridge with Gingered Blueberry Topping {Vegan}

Creamy Wheat Berry Porridge with Gingered Blueberry Topping {Vegan}

Banana Bread Oatmeal with Walnut and Date

Banana Bread Oatmeal with Walnut + Date

Carrot Cake Oatmeal 1

Carrot Cake Oatmeal

Want to go savory instead of sweet with your leftover brown rice? Check out Brown Rice Bowls Under 400 Calories from Cooking Light!

10-Minute Cinnamon Raisin Brown Rice Breakfast Porridge {Gluten-Free; Vegan} 4

Print
10-Minute Cinnamon Raisin Brown Rice Breakfast Porridge {Gluten-Free; Vegan}
Prep time:  2 mins
Cook time:  8 mins
Total time:  10 mins
Yield: 4 servings
 
Gluten-free and vegan 10-Minute Cinnamon Raisin Brown Rice Breakfast Porridge is great to warm up with on a chilly morning!
Ingredients
Porridge:
  • 3 cups cooked brown rice
  • 1¾ cups (415 ml) plain, unsweetened almond “milk” (or any kind of milk you like)
  • 3-4 tablespoons coconut sugar (or lightly packed light brown sugar)
  • 2 tablespoons golden flaxseed meal
  • 2 tablespoons raisins (I used golden raisins/sultanas)
  • ¾ teaspoon ground cinnamon
  • 1 pinch salt
  • ¾ teaspoon pure vanilla extract
Topping Ideas:
  • Pomegranate arils
  • Chopped nuts
  • Shredded coconut
  • Chia seeds
  • Cacao nibs
Instructions
  1. Combine the rice, milk, sugar, flaxseed meal, raisins, cinnamon, and salt in a medium saucepan. Bring to a boil over medium heat, and then turn the heat down slightly and cook until thickened to your liking, about 2 to 3 minutes, stirring frequently. Turn off the heat and stir in the vanilla extract.
  2. Serve warm with any toppings you like.
Notes
To Reheat: This porridge can be reheated on the stovetop or in the microwave; add a splash of milk to thin it out as desired.
3.3.3070

Filed Under: Cereal Oatmeal and Porridge, Gluten Free, Vegan Tagged: 10-Minute Recipes, Breakfast, Brown Rice, Brunch, Cinnamon, Cooking Light, Gluten-Free, Make-Ahead Breakfast Ideas, Porridge, Raisin, Recipes, Vegan, Warming Breakfast for Winter Mornings, What to Do With Leftover Rice, Whole Grain

Comments

  1. Laura (Tutti Dolci) says

    February 18, 2016 at 4:37 pm

    What a cozy way to ease into the day! I love all those pretty toppers you added!

    Reply
  2. Kevin | Keviniscooking says

    February 18, 2016 at 11:42 am

    It doesn’t get any easier and delicious. When in China we had their rice porridge Congee quite often and I never thought to use brown as well. Thanks!

    Reply
  3. Marissa says

    February 12, 2016 at 8:14 pm

    What a heart warming, belly warming breakfast! It’s never occurred to me to make a breakfast porridge with rice – but, why not!? This looks wonderful, Faith.

    Reply
  4. Ksenia @ At the Immigrant's Table says

    February 12, 2016 at 7:27 am

    I am always on the lookout for new GF breakfast ideas (though paleo is better in my books). This is gorgeous, but I’m even happier with the host of other suggested choices! Breakfast won’t be boring for a long while now with these :) And happy Valentine’s Day!

    Reply
  5. Rosa says

    February 12, 2016 at 4:43 am

    Healthy, comforting and delicious!

    Cheers,

    Rosa

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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