This lightly sweetened breakfast porridge uses short-grain brown rice, giving it a pleasant nutty bite. As opposed to white rice, brown rice offers much more in terms of nutrients: It’s packed with vitamins and a class of antioxidants that helps fight obesity, fatigue and muscle and joint pain. Top this creamy coconut milk porridge with toasted nuts, coconut chips and julienned green apple, as we do here, or get creative with whatever fruit and crunchy toppings you have on hand.
Active time: 5 minutes Total time: 50 minutes
Instant Pot Brown Rice Breakfast Porridge
Ingredients
- 1 cup (183g) short-grain brown rice, rinsed
- 1 14-ounce can (414ml) unsweetened full-fat coconut milk
- 3 tablespoons (45ml) pure maple syrup
- 1/2 teaspoon kosher salt
Optional Garnishes
- Toasted unsweetened coconut
- Toasted nuts, such as walnuts, hazelnuts or almonds
- Julienned green apple
- Pure maple syrup, for drizzling
- Ground cinnamon, for sprinkling
Directions
In the bowl of an Instant Pot, add all of the ingredients and 2 cups of water (for a looser porridge, add 3 cups of water).
Secure the lid and pressure cook on manual for 30 minutes at high pressure. Make sure the pressure valve is sealed.
When the cooking program ends, let the pressure release naturally for 20 minutes, then move the pressure release to venting to release any remaining steam.
Remove the lid and stir the porridge. Scoop into bowls and garnish with toasted coconut, nuts and julienned apple. Drizzle with maple syrup and sprinkle with cinnamon.
Serves: 6 | Serving Size: About 3/4 cup
Nutrition (per serving): Calories: 140; Total Fat: 2g; Saturated Fat: 1g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 106mg; Carbohydrate: 30g; Dietary Fiber: 2g; Sugar: 7g; Protein: 2g
Discover hundreds of healthy recipes — from high protein to low carb — via “Recipe Discovery” in the MyFitnessPal app.
