Brown rice porridge is like a lighter version of rice pudding. It has all the creamy richness of the classic dessert, without any sugar or dairy. Top a bowl off with roasted blueberries—the oven releases some of their juices, transforming the berries into a sort of compote.
Yield: 4 servings
Active Time: 10 minutes
Total Time: 1 hour
For the roasted blueberries:
3 cups blueberries
2 tablespoons honey, plus more to taste
Juice of 1/2 lemon
Pinch sea salt
Cook the porridge
Rinse brown rice in cold water. Add rice, milk, vanilla, and salt to a medium saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer, stirring occasionally, until tender and the mixture resembles a soft pudding, about 35 to 45 minutes.
Roast the blueberries
Meanwhile, toss together the blueberries, honey, lemon, and salt in a baking sheet and roast 15 minutes until the blueberries release their juices.
Divide porridge between bowls, stir in honey to taste, and top with roasted blueberries.
Photo credit: Paul Delmont
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