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?!
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.
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.
5 minPrep Time
10 minCook Time
15 minTotal Time
- 3/4 cup cooked brown rice
- 1/2 cup milk (I used almond)
- 1 pear, diced
- cinnamon to taste
- Combine cooked brown rice, milk, and pear in a small sauce pan and heat over medium-high heat.
- Bring to a boil.
- 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.
- Remove from heat, sprinkle with cinnamon, and eat.
Nightshade free, dairy free, gluten free, wheat free, soy free, corn free, and egg free.