Brown rice porridge with Caramelized apples & pears

by Jonathan Cheung

As temperatures drop this warm weekend porridge will either spur you out the door or back into your cozy chair – tip: if you have no leftover rice, cook some the night before

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  • 1 cup / 250mL leftover cooked Dainty Brown rice
  • 1 cup / 250mL Water (or 1/2 water, 1/2 milk)
  • 4 tbsp. pure maple syrup
  • pinch of salt

Caramelized Apple & Pear

  • 1 Pear, cored and diced
  • 1 Apple, cored and diced
  • 1/2 tsp. Cinnamon
  • 1 pinch Nutmeg
  • 1 pinch Salt

  • 1/2 cup / 125 mL Toasted Nuts of choice, roughly chopped
  • Maple Syrup, for drizzling



Place the leftover rice, water (or milk & water), in a medium pot. Pour in 3 tbsp. of the maple syrup and add the pinch of salt. Bring to a simmer over medium high heat. When simmering, reduce heat to medium low and simmer for around 15 minutes, stirring occasionally to prevent scorching. You are looking for a risotto like consistency.


While the rice is cooking, combine the diced pear, apple, cinnamon, nutmeg, salt and 1 tbsp. of maple syrup in a medium pot. Bring to a simmer over medium heat. Cover and reduce to low temperature. Allow to cook for 10-15 minutes, until the fruit is softened and aromatic. Remove form the heat and set aside.


When the rice is done, take a potato masher or large fork and lightly mash the rice for a porridge like consistency.


To serve, pour some fo the porridge into a bowl, top with a generous amount of fruit. Sprinkle with chopped nuts and drizzle with some maple syrup to finish.

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