Breakfast Rice Porridge

Written by 
The Canyon Ranch Kitchen
Updated on: 
October 19, 2012

Nutrition Information (per serving)

calories 
185
protein 
4 g
sodium 
112 mg
carbohydrates 
25 g
fat 
8 g
fiber  
1 g
cholesterol 
13 mg
Servings 
8 (½ cup ea.)
Ingredients 

4 cups water
1 cup brown rice
¼ cup diced dried apples
1 tsp ground cinnamon
½ tsp sea salt
¼ cup brown sugar
1 Tbsp unsalted butter
¼ cup dried cranberries
½ cup sliced almonds
1¼ cups half and half

Instructions 
  1. In a large saucepan, bring water to a boil. Add rice, apples, cinnamon, salt, sugar and butter. Lower to a simmer, cover and cook for 45 minutes to an hour, or until rice is tender. Add cranberries and cook an additional 10 minutes.
  2. Remove from heat and stir in almonds.
  3. Serve ½ cup portion with 2 tablespoons of half and half.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.