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 IΒ 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

Yields 1

Brown Rice and Pear Porridge

5 minPrep Time

10 minCook Time

15 minTotal Time

Save RecipeSave Recipe


  • 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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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.


  1. Reply […] brown rice and using it for a side dish one night and any leftovers get turned into Emily’s rice and pear porridge for quick breakfasts that I take to […]

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