Brown Rice Porridge with Figs and Blueberries

Brown Rice Porridge with figs, blueberries and pistachios. A healthy breakfast that's a little bit different. I thought it would taste weird, but it's really good!
Course Breakfast
Cuisine British
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 4 Servings
Author Nicky Corbishley


  • 180 g brown rice – short grain or long grain
  • ½ tsp vanilla extract
  • 1 litre unsweetened almond milk
  • 170 g blueberries
  • 1 tsp water
  • 4 ripe figs sliced into quarters
  • 60 g shelled pistachios , some chopped, some left whole
  • 4 tsp honey


  • Place the brown rice, vanilla extract and all but 120ml (1/2 cup) of the almond milk into a large saucepan. Bring to the boil, turn down the heat and simmer on a low heat (without a lid) for 40-45 minutes. Stir every 10 minutes. During the last 15 minutes the almond milk will reduce significantly. Top up with the rest of the almond milk at the end if required.
  • Just before the porridge is ready, place the blueberries and 1 tsp of water into a small saucepan. Heat on a medium heat for 3-4 minutes until the blueberries just start to release their juice. Turn off the heat.
  • Divide the porridge between four bowls. Top with the blueberries, figs, pistachios and a drizzle of honey.


Nutritional Information is per serving.

Nutritional Information

Calories: 258kcal | Carbohydrates: 38g | Protein: 6g | Fat: 10g | Sodium: 327mg | Potassium: 339mg | Fiber: 5g | Sugar: 19g | Vitamin A: 2.7% | Vitamin C: 6.8% | Calcium: 34.1% | Iron: 6.5%
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