Spiced Rice Breakfast Porridge

In this hearty porridge from F&W’s Kay Chun, steel-cut oats and brown rice come together under a delicious topping of caramelized bananas.

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  • Servings: 4

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  • 1 cup steel-cut oats (not quick-cooking)
  • 1/2 cup short-grain brown rice (not quick-cooking)
  • One 3-inch cinnamon stick
  • 1/3 cup plus 2 tablespoons turbinado sugar
  • 1/2 teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 2 bananas, peeled and halved lengthwise
  • Roasted chopped almonds and heavy cream, for serving

How to make this recipe

  1. In a medium saucepan, combine 4 cups of water with the oats, rice, cinnamon stick, 1/3 cup of the sugar and the salt; bring to a simmer. Cover and cook over low heat, stirring occasionally, until tender and thickened, about 30 minutes. Discard the cinnamon stick.

  2. Meanwhile, in a nonstick skillet, melt the butter. Press the remaining 2 tablespoons of sugar on the cut sides of the bananas. Cook sugar side down over moderately high heat until caramelized, about 2 minutes. Top the porridge with the bananas. Serve with chopped almonds and cream.

Contributed By Photo © Christina Holmes Published March 2015

507961 recipes/spiced-rice-breakfast-porridge 2015-02-26T23:44:52+00:00 Kay Chun beans-grains-and-legumes|4|fast|healthy|vegetarian|breakfast march-2015 recipes,spiced-rice-breakfast-porridge 507961

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