Sweet Rice Porridge

My son always has oats sweetened with applesauce in the morning. But, as it is so difficult to find truly gluten free oats, I have now switched to serving rice in the morning. Rice porridge can either be served savory (with chicken broth) or sweet (applesauce or honey or brown sugar).

Sweet Rice Porridge (adapted from this recipe)

Ingredients
1 cup cooked brown rice
1 cup almond milk
2 tablespoons dried/fresh blueberries/strawberries/raisins (optional)
1 dash cinnamon
1 tablespoon honey (or add applesauce at the end to taste)
1 egg
1/4 teaspoon vanilla extract

Directions
1. Combine the cooked brown rice, almond milk, blueberries (or any other dried or fresh fruit), cinnamon, and honey in a small saucepan. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
2. Beat the egg in a small bowl. Temper the egg by whisking in some of the hot rice, a tablespoon at a time until you have incorporated about 6 tablespoons. Stir the egg into the rice along with the vanilla, and continue cooking over low heat for 1 to 2 minutes to thicken.

Easy Sweet Rice Porridge
If I am tight on time I will simply mix some applesauce with the cooked rice. The rice can be cooked the night before and stored in the refrigerator in an airtight container.

Fancy Rice Porridge
Poached figs, whole almonds and a hint of citrus can make a simple breakfast gourmet. I have not tried this particular recipe but it sounded too good to not share.