Rice and Raisins for Breakfast

I’ve carried a tattered little card with this recipe for rice and raisin “porridge” on it around with me since college. What a simple, quick, nourishing, yummy way to start the day, use leftover brown rice, and avoid the expense and waste of boxed cereal.  After all, how much oatmeal can one girl eat? Tom says, “I sort of like your hippy breakfast.”  Uh, thanks honey.  High praise!  It really is good…Enjoy.

Rice and Raisins for Breakfast

For two servings:

  • 1 scant cup of water
  • 1/3 cup raisins
  • 1/2 teaspoon cinnamon (or to taste)
  • 2 cups of cooked brown rice (can be cold, right out of the fridge)
  • 2 tablespoons toasted sunflower seeds (I prefer salted sunflower seeds, as I like the mix of sweet raisins and salty nuts, but you can use unsalted if you prefer.  And I always toast them, even if they are “roasted and salted,” because they are so yummy when freshly toasted–hot, brown, and almost popping…)

Bring the water, raisins, and cinnamon to a boil.  Layer the rice over the top, cover, lower heat, and simmer for five minutes.  Sprinkle with the toasted sunnies and eat up!

You might also enjoy Tangled Nest Granola.


  1. Nete

    Mmmmm! Sounds delish! We’ve been enjoying the Be Bop Breakfast from Cookus Interruptus (www.cookusinterruptus.com/index.php?video_id=169) with our leftover brown rice, but your rice and raisin dish sounds like a sweet option to the savory Be Bop. It always amazes me how good I feel when I eat well….I’ll try this recipe this weekend!

  2. Fuzzy

    Ate this all the time as a child (minus the sunflower seeds, and added cinnamon sugar, used white rice, and poured cold milk over the top at the end). I grew up on it. Great stuff! This sounds like a great “grown-up” version – trying it in the morning!!

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