Brown Rice and Pear Porridge

Brown Rice and Pear Porridge | Emily Levenson

Brown Rice and Pear Porridge | Emily Levenson

I don’t actually remember when I had this for the first time. If I had to venture a guess, I would say it was about 7 years ago at this point. We had gone to visit friends in Florida and this was our morning breakfast buffet.

It was love at first bite.

The subtle-sweet flavor and the stick-to-the-rib fullness I was left with made me one very happy girl. That, and the fact that it was piled mile high with fresh fruit was a freakin’ dream come true.

What’s not to love about that?!

Brown Rice and Pear Porridge | Emily Levenson

Over the years, I’ve kept to the basic recipe of brown rice + almond milk + maple syrup and topped it with whatever fruit I had on hand. Usually strawberries. Sometimes grapes and other berry varieties.

I always had leftover brown rice on hand. And I always had a stockpile of fruit in the fridge.

It wasn’t until The Babe started eating real food that I began to play around with the recipe.

Brown Rice and Pear Porridge | Emily Levenson

Since I didn’t want to add any extra sugar (natural or otherwise) into her bowl, I wanted to make sure it was naturally sweet with whatever fruit I was adding in. I also wanted to make it flavorful for her growing palette.

That’s where the pear and the cinnamon come into play. Both are favorites (or at least were yesterday), and add a natural sweetness to the porridge.

Let’s just say this was gone in a matter of minutes. There was no messing around, no grabbing of the spoon. Just open-mouthed wonder and happy smiles with each bite.

Brown Rice and Pear Porridge | Emily Levenson

Brown Rice and Pear Porridge | Emily Levenson

Brown Rice and Pear Porridge

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1
Author Emily Levenson |


  • 3/4 cup cooked brown rice
  • 1/2 cup milk I used almond
  • 1 pear diced
  • cinnamon to taste


  1. Combine cooked brown rice, milk, and pear in a small sauce pan and heat over medium-high heat.
  2. Bring to a boil.
  3. Reduce heat and let simmer until liquid has been absorbed; approximately 3-4 minutes. Porridge should be close to the consistency of stove top oats.
  4. Remove from heat, sprinkle with cinnamon, and eat.

Allergen Information

Nightshade free, dairy free, gluten free, wheat free, soy free, corn free, and egg free.

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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

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