With just 4 ingredients, this protein breakfast red bean rice porridge is a great alternative to oatmeal. The combination of red adzuki beans, rice, water, and maple syrup make a simply yet hearty breakfast that will keep you full all morning.

This recipe is dairy-free and gluten-free.

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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!

All the protein comes from the healthy beans. No eggs here, so that makes this protein breakfast bowl vegan!

A great oatmeal substitute, this protein filled red bean rice porridge is delicious!


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.

breakfast red bean rice 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!

Breakfast Red Bean Rice Porridge

DAIRY FREE, GLUTEN FREE, EGG FREE. A delicious alternative to oatmeal in the mornings with a protein boost.

Course Breakfast, Snack
Keyword dairy-free, egg-free, gluten-free, vegan
Cook Time 1 hour 15 minutes
Total Time 7 hours 15 minutes
Servings 2


  • Cup red adzuki beans uncooked
  • 1 Cup brown rice cooked
  • Cup water
  • Cup maple syrup


  1. Rinse red beans in cool water.

  2. Put red beans into a bowl and cover with 2 inches of cool water.

  3. Soak overnight or 6 hours.

  4. Drain and discard water.

  5. Put drained red beans, cooked brown rice, and new water into a pot and bring to a boil.

  6. Simmer on low for 1 hour and 15 minutes or until beans are soft.

  7. Allow to cool.

  8. Add maple syrup.

  9. Puree the porridge and maple syrup with an immersion blender. (optional)

  10. Add any toppings such as: black sesame seeds, dried dates, toasted coconut flakes, or a dash of coconut milk.

Recipe Notes

  1. Add more water if you like a thinner porridge.
  2. Use less water if you like a thicker porridge.
  3. This can be made ahead of time and warmed in the microwave in the morning.


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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A great oatmeal alternative, this protein filled red bean rice porridge is delicious!


  • Do you simmer it uncovered or covered? Do you drain any of the extra water after cooking before pureeing? Is the rice really supposed to be already cooked before you add it? I tried it this morning, but 5 1/4 cups of water seemed like a LOT of water for only 1/2 cup beans and 1 cup previously cooked rice. I drained out some of the water before pureeing, but I think I blended too long. Mine came out more like soup than porridge. I wanted a little more texture in the end, maybe would have been there if I hadn’t blended so long (I was trying to get it creamy like the way your picture looks!). Also trying to think of some mix-ins/toppings at the end that would go well with the flavor and make it more interesting/appealing (dried fruit?). Too much liquid the way I made it, but I might try again with less water or cooking uncovered, and definitely less immersion blender time.

    • I simmered it with the lid on, but cracked open an inch so that it doesn’t boil over. Yes, I made it with cooked rice, but you can certainly try it with uncooked rice. I didn’t drain any water out. You can also start cooking with less water and just add more as you go until the beans are cooked and you get the consistency you like. I hope you try it again, as it’s a nutritious hearty breakfast. For toppings, maybe try black sesame seeds, dried dates, toasted coconut flakes, or a dash of coconut milk.

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