I’ll warn you in advance, I may be in a mood, I may be writing stream of consciousnesses right now, I may not feel like editing tonight, I may get a bit random. On the other hand, I may not. It’s kind of like roulette. However the outcome is tropical and sunny so I’ll try not to frighten you too much up front, ok? Great.
I always have leftover rice. Always. This situation is primarily due to cooking a full cup of dry rice no matter how much we need – every single time. But the leftovers get tossed in anything from a clearing-out-the-crisper-fried-rice to a frittata to a soup, so I may as well have it on hand.
Now we know I love my oats for breakfast, however sometimes I want something else that is not oats, but is still porridge-like. Quinoa has been known to make an appearance from time to time but one morning I decided to see what would happen if I threw some leftover brown rice in a pan with fruit and milk. Cheats rice porridge is what happened. It’s like eating dessert for breakfast, but healthy. Win, big win.
While I didn’t add sugar you could throw in a spoonful of rapdura, while I didn’t add rum I wouldn’t be opposed to it. Both would make this even better but would move it a bit further into the dessert camp than the healthy breakfast one. I do however like the dessert camp… I won’t tell if you don’t.
Pina Colada Rice Porridge
This sunny treat is a great way to use up leftover rice. You can keep it a bit healthy for breakfast, or go a bit naughty for dessert. If you make the naughty version and eat it for breakfast I won’t tell, but I may invite myself over – ha!
- 1/2 c cooked brown rice
- 1/4 c water
- 2 Tbsp coconut milk or cream
- 1/2 c fresh pineapple, cubed
- tiny pinch sea salt
- fresh pineapple slices
- lime zest
- lime wedges
- heaped tsp rapdura sugar
- splash dark rum, just because
Place rice, water, coconut milk/cream and pineapple cubes in a small saucepan. Stir to combine and bring to a simmer.
Simmer on medium-low 5 to 7 mins, stirring occasionally and adding a bit more water if you want it soupier.
Remove from heat and let sit for a minute. Stir through sugar and rum if using. Serve with lime zest, lime wedges and pineapple slices.
Serves 1-2. Multiply recipe as necessary.
- Coconut Cream will be a bit richer than Coconut Milk but it really depends on what you have in your cupboard or fridge.
gluten-free / dairy-free / vegan / refined-sugar-free / soy-free / nut-free / corn-free
This post is part of the January Sweet Adventures Blog Hop – Tropical Paradise – hosted by Nic of Dining with a Stud.
SABH is a monthly blog hop brought to you by your hostesses – The Hungry Australian, Dining With a Stud, The Capers of the Kitchen Crusader, and me – 84th & 3rd.
Make sure to check out all the other Tropical creations that have been linked-up below!
Christine @ Cooking Crusade says
Woah this looks sooo good JJ! Plus I’ve been totally scratching my head about what sorts of breakfasts to make myself now I’ve gone wheat/dairy free, it’s been a bit tricky but I will definitely have to try this! Thanks 😀
Please do! Works with all sorts of other fruit too 🙂
These look delicious JJ! And much healthier than my pina colada inspired dessert haha.
Thanks, I’ll trade you – heehee
Tina @ bitemeshowme says
I just love the sound of it, alcoholic or not 😛
Perfect dessert and breakfast. Perhaps one for each 😉
I don’t know if I could handle this for breakfast, more of a savoury person but it would be a great dessert.
When I have leftover rice I like to put it on the stove, add more water and cook it to a congee consistency, then I add some pickled vegetables on top. One of my favourite breakfasts.
Humm, maybe I should call this Pina Colada Congee ;D I tend to alternate between sweet and savory depending on the day!
the kitchen crusader says
I have a feeling we’re going to see a few more cocktail inspired desserts for this hop… but also that this is probably going to be the healthiest. Looks fantastic, JJ!
haha thanks KC!
Claire @ Claire K Creations says
I think you totally stayed on track there JJ. Nothing wrong with a dessert-like breakfast! I made a brown rice porridge with apple and cinnamon once when I was out of oats and was pleasantly surprised. Quinoa and I aren’t great friends.
Ohh apple and cinnamon sounds good! I may need to make you my quinoa project ;D
You did totally stay on track and that looks YUMMY!
(Although I think maybe there is an extra space before the But in 2nd para ;-))
That’s quite funny because I baked a lemon and coconut cake this pm and I was actually thinking about gin and tonics while baking. (either because of the lemon in the gin and tonic AND in the cake, or maybe just because I like thinking about gin and tonic?)
Oh Frenchie you are too funny – there probably is, wordpress sticks extra spaces in on me all the time 😉 Now I want lemon and coconut cake, AND a gin and tonic – ha!
Great colours JJ! And that combo! WOW! I’ve got heaps of left over rice always! Its now time to steer clear from fried rice in these parts. xx
It’s a good option to keep in mind!
Laura (Tutti Dolci) says
Love the flavors in your rice pudding!
Baking Myself Happy says
I think this is my favourite recipe in this month’s hop! I am salivating just looking at the pictures…Can’t wait to try it out!
Aw thanks! I must admit I made it again this morning after the post went live 🙂
WOW. Your photos are stunning to say the least. Seriously beautiful. And what a great recipe you’ve got there can the rice pudding flavour BE any more interesting? WIN!
wow thanks so much!
Sara @bellyrumbles says
Healthy dessert like breakfast, yes, a win, big win!! Is this brekkie recipe too good to be true?
nope, totally true ;D
Jennifer Wickes says
I bet I would like that much better than regular rice porridge.
Peter G | Souvlaki For The Soul says
Pina colada rice? Oh yeah! As a lover of all rice puddings this looks and sounds beautiful! Another bookmarked recipe-thanks JJ!
Shut Up & Cook | The Attainable Gourmet says
Fabulous pix! And is there anything more satisfying than using up leftovers and turning them into something glamorous and delicious? I think not. YUM!
Wow oh wow. I absolutely love rice pudding, but you have truly made it 10x better. And such gorgeous pictures!
My Kitchen Stories says
Give me anything with rice. I have been known to add some sugar and milk and yoghurt to some left over rice in the morning. It wasn’t anything like your lovely creation
Sophie @thestickyandsweet.com says
If you like pina coladas…. this is totally a breakfast food. But I eat cake for breakfast so… probably not the best to judge on when it should/shouldn’t be eaten! All the time?
This looks totally fantastic…love the idea of a tropical twist on rice pudding. One of my fav comfort foods!
K-bobo @ Gormandize with A-dizzle & K-bobo says
Looks great! I love brown rice for breakfast. When I was a kid we used to have leftover brown rice chucked in a saucepan with sultanas and soy milk and simmered until warm. Especially nice in winter.
Christina @ The Hungry Australian says
Oh yeah! Love the sound of this and your photos are gorgeous, JJ. YUM!!
This is a great concoction! I’ve been looking for something to clean up my breakfast and I think I found it! Thank you so much 🙂
This looks amazing! You’re right, I could happily have this for breakfast. Or any time! 🙂
Looks like you could enjoy this Pina Colada Rice Pudding anytime of day! I have never heard of rapdura sugar! 🙂
Rapdura is an un-refined sugar. Still has fructose etc but doesn’t go through the horrid refining process.
Pass the rice pudding and the rum. Sounds delicious
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