If you have leftover rice and want an easy and versatile make-ahead breakfast, try overnight rice porridge. Not only is it a delicious twist on overnight oats, it serves as a hearty canvas for sweet or savory toppings.
Let tonight’s dinner plans include extra rice so you can please all your housemates with customized breakfasts tomorrow—they can choose bacon and egg toppings, seaweed-inspired flavors, or a nuts-and-honey finish. Enjoy breakfast while feeling smart about managing your food waste!
2 cups cooked brown rice
1 1/3 cups low-fat or fat-free milk
1/4 tsp Kosher salt
Toppings of choice (scroll down for options)
- Combine cooked brown rice, milk and salt in a container with a tight-fitting lid. Place in the refrigerator for 8 hours or overnight.
- Transfer rice mixture to a medium saucepan placed over medium heat on the stovetop and bring to a boil. As soon as the mixture comes to a boil, immediately reduce the temperature to low.
- Simmer the porridge, stirring occasionally for 10-15 minutes, or until the mixture has thickened.
- Serve immediately with toppings of choice.
Bacon, egg and cheese: Top porridge with 1 tablespoon crumbled bacon, 1/4 cup of sauced baby spinach, and 1 sunny side up fried egg. Sprinkle with 1 ounce shredded cheddar cheese and season to taste with salt and pepper.
Mushroom, seaweed and scallions: Top porridge with 3 sliced shiitake mushroom caps, 2 crumbled Korean seaweed snacks and 1 tablespoon sliced scallions. Season to taste with soy sauce.
Pomegranate, walnuts and honey: Top porridge with pomegranate arils, walnuts, honey and a dollop of plain low-fat Greek yogurt.