Rice Porridge with Banana and Walnuts
A warm, comforting bowl of creamy rice porridge topped with sweet sliced bananas and crunchy toasted walnuts. This wholesome breakfast comes together in about 30 minutes and feels like a hug on a chilly morning. Naturally sweet and satisfying without being heavy.
For 4 servings
- prep · ~1 min
Rinse the rice.
Place the rice in a fine-mesh strainer and rinse under cold running water until the water runs clear, about 1 minute. This removes excess starch for a creamier porridge.
- prep · ~4 min
Toast the walnuts.
In a dry small skillet over medium-low heat, toast the chopped walnuts for 3-4 minutes, shaking occasionally, until fragrant and lightly golden. Set aside.
TIPWatch carefully — walnuts burn quickly. As soon as you smell them, they're done. - boil · ~25 min
Cook the rice porridge.
1.Bring water and salt to a boil in the medium saucepan over high heat.2.Add the rinsed rice, stir once, and reduce heat to low.3.Simmer gently, uncovered, stirring occasionally until rice is very soft and porridge is thick, about 25 minutes. - simmer · ~4 min
Add milk for creaminess.
Stir in the milk and cook for another 3-5 minutes until the porridge reaches your desired consistency. It will thicken as it sits.
TIPFor a thinner porridge, add a splash more milk or warm water. - assemble · ~2 min
Assemble the bowls.
Divide the warm porridge among 4 bowls. Top each with sliced banana, toasted walnuts, and a sprinkle of brown sugar and cinnamon.
- serve
Serve warm.
Pass extra brown sugar or maple syrup at the table so everyone can sweeten to their liking.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinsing the rice until the water runs clear removes excess starch for a silkier, not gummy, porridge.
- 2Toast the walnuts in a dry pan over medium-low heat and pull them off the heat the instant they smell nutty to avoid bitterness.
- 3Stir the porridge occasionally during simmering to prevent the rice from sticking to the bottom of the pan.
- 4If the porridge thickens too much after cooling, thin it with a splash of warm milk or water when reheating.
- 5Use very ripe bananas with brown spots for maximum natural sweetness and a softer texture on top of the warm porridge.
- 6For meal prep, cook the porridge without milk, refrigerate, then reheat with milk to restore creaminess.
Adapt it for your goals.
Dairy-free
Replace the whole milk with unsweetened oat milk or canned coconut milk for a creamy, dairy-free version that still feels luxurious.
high proteinHigh-protein
Stir in a scoop of unflavored or vanilla protein powder after taking the pot off the heat, and top with a dollop of Greek yogurt for extra protein.
veganVegan
Swap the milk for any plant-based milk (like almond or soy) and use maple syrup instead of brown sugar to keep the dish entirely vegan.
spiced berrySpiced-berry
Add 1/4 teaspoon of cardamom or nutmeg with the cinnamon, and top with fresh blueberries or raspberries instead of banana for a bright, tangy twist.
Why this is on our healthy list.
Rich in Heart-Healthy Fats
Walnuts provide a good source of omega-3 fatty acids, which support heart health and help reduce inflammation.
Natural Energy Boost from Bananas
Bananas are rich in potassium and natural sugars, making this porridge a great pre-workout or morning energy source.
Easy to Digest
The soft, slow-cooked rice porridge is gentle on the stomach and can be a soothing option for anyone with a sensitive digestive system.
No Added Preservatives
Made entirely from whole, unprocessed ingredients, this breakfast is free of artificial flavors and preservatives.
Frequently asked questions
Yes, but brown rice will need significantly more liquid (about 6 cups total) and a longer cooking time of 40-50 minutes until tender.
