DAIRY FREE, GLUTEN FREE
With just 4 ingredients, this breakfast red bean rice porridge is a great alternative to oatmeal. Red beans, also known as, adzuki beans are popular in Asian desserts and are rich in protein and antioxidants. This porridge is almost like eating dessert for breakfast! You’ll get an energy boost while creating a delight for your taste buds!
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BREAKFAST RED ADZUKI BEAN PORRIDGE
With just a touch of sweetness from the maple syrup, this combination of red beans and rice makes a mouthwatering breakfast that will leave you satiated. Red adzuki beans can be found at Whole Foods in the bulk aisle and also local Asian markets. Online, you can find red adzuki beans at Amazon.
CREAMY HOT BREAKFAST PORRIDGE
I prefer this porridge nice and creamy so I puree it with my immersion blender after cooking. Some people like more texture in their porridge, so it’s up to you whether you’d like to blend it or not after cooking. I used my trusty Braun Immersion Blender. It’s been going strong for 16 years, blending porridge, soups, smoothies, baby food, and more. There’s a newer version available now, so I’d recommend the new Braun Hand (Immersion) Blender. Get ready for it to last forever!
- 1/2 Cup red beans
- 1 Cup cooked brown rice
- 5 1/4 Cups water
- 1/3 Cup maple syrup
- Rinse red beans in cool water.
- Put red beans into a bowl and cover with 2 inches of cool water.
- Soak overnight or 6 hours.
- Drain and discard water.
- Put drained red beans, cooked brown rice, and new water into a pot and bring to a boil.
- Simmer on low for 1 hour and 15 minutes or until beans are soft.
- Allow to cool.
- Add maple syrup.
- Puree the porridge and maple syrup with an immersion blender. (optional)
- Makes 2 servings.
- Add more water if you like a thinner porridge.
- Use less water if you like a thicker porridge.
- This can be made ahead of time and warmed in the microwave in the morning.
GREEN MUNG BEAN vs. RED ADZUKI BEAN
We have a similar porridge to this recipe which uses green mung beans instead, mung bean rice porridge. Each bean lends its own distinct flavor yet both are delicious and commonly used in Chinese cuisine. There is a difference in their cooking time: green mung beans cook slightly faster than the red adzuki beans.
Do you prefer hot or cold breakfasts? Please share!
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