Brown Rice and Strawberry Porridge

Great, healthy breakfast porridge that is diabetic friendly, low cal, and pretty filling. I have also made it with blueberries instead of strawberries. Between my wife and I, we pack it to work with us 3-4 times a week.


- Long Grain Brown Rice, 2 cup Dry
- 5 cups water
- Almond Milk, Unsweetened, Low Fat, 2 cup
(can substitute coconut milk, rice milk, or soy milk, if you like)
- Strawberries, Raw, 20 ounces (575 gms)
- Blue Agave Nectar, 4 tbsp
- Vanilla extract, 2 tsp
optional
- Walls Berry Farm - Coconut Creme Spread, 4 tbsp (decrease Blue Agave to 2.5 tbsp)

Add the rice and water to a rice cooker and allow to cook until done (50-60 minutes).
Finely chop the strawberries in a food processor.
In a saucepan, combine the almond milk and strawberries and cook on medium heat, stirring constantly, until it begins to just boil.
Add cooked rice to the saucepan and continue to stir until the mixture is boiling, about 5 minutes.
Remove from heat and stir in vanilla and agave (and coconut cream, if used).
Cover and set aside for 60 minutes or until moisture is absorbed and porridge has thickened.

makes 7 servings

(with coconut cream)
Calories 255 kcal
Carbs 55 grams
Fat 4 grams
Protein 5 grams
Sodium 55 mg
Sugar 11 grams

(blueberries substituted for strawberries)
Calories 291 kcal
Carbs 62 grams
Fat 4 grams
Protein 6 grams
Sodium 55 mg
Sugar 17 grams