Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (1)
Brown Rice Porridge Recipe
NUTRITION · PER SERVING55M COOK
CAL 18%·PRO 17%
CARBS 63G68% OF CAL
7G FIBER6G ADDED14G INTRINSIC37G OTHER19G TOTAL SUGAR
FAT 13G31% OF CAL
1G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm breakfast porridge made from brown rice, sweetened with honey and topped with fresh figs, blueberries, and pistachios. A hearty, slightly unusual start to the day.
mainbritish🥄 saucepandairy freegluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 180 g (1 cup minus 2 tbsp) brown rice – short grain or long grain
- ½ tsp vanilla extract
- 1 litre (34 fl oz) unsweetened almond milk
- 170 g (1 cup + 2 tbsp) blueberries
- 1 tsp water
- 4 ripe figs (sliced into quarters)
- 60 g (1/2 cup) shelled pistachios (, some chopped, some left whole)
- 4 tsp honey
At a glance
PER SERVING · TIME 55M
CAL 18%·PRO 17%
CARBS 63G68% OF CAL
7G FIBER6G ADDED14G INTRINSIC37G OTHER19G TOTAL SUGAR
FAT 13G31% OF CAL
1G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 50m
- Sodium
- 156mg
- Total sugar
- 19g
- Added sugar
- 6g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 428mg
- Calcium
- 452mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 156MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.