You’ve Got to Try the Sweet Rice Porridge

Feed Zone Cookbook recipe: Sweet Rice Porridge FZC

[Editor’s note: We’re re-posting Test Kitchen #39: Sweet Rice Porridge after one of our staff raved about the dish. He went on a ski trip to Utah and made the recipe for breakfast three mornings in a row for himself and a few friends. They said they were able to stay on the slopes an hour longer than usual before having to take it inside for lunch. Don’t miss this one!]

As I say in my bio below, if it’s got eggs, I can cook it. In the kitchen, I’m a bit of a breakfast specialist–at least on the weekends. I’m not much of a morning person, so my breakfasts on most workdays can get pretty monotonous: english muffin, toast, farina, english muffin, toast, weekend! Those breakfasts are pretty lightweight, too, so I’m usually feeling hollowed out by 11 a.m. You can understand why I’m a regular lunch ride bonker.

So I’ve been looking for more inspiring and filling breakfasts that don’t require too much coordination or attention to detail. (No breakfast recipe should ever require more than one cup of coffee to understand.)

The breakfast sandwiches in The Feed Zone Cookbook have been tempting, and I will soon make them. But today I was running late as usual, so the 5 minute cook time made the Sweet Rice Porridge look like a new and easy way to break up breakfast monotony.

Feed Zone Cookbook sweet rice porridge

Verdict: delicious and different. And even though I was fresh out of bananas and also eyeballed the milk and used too much, it was still delicious. This is the kind of forgiving and tasty recipe that any busy person should try out. So you should: try this recipe yourself: The Feed Zone Cookbook Sweet Rice Porridge.

This recipe is about the easiest ever: milk, rice, egg, brown sugar, vanilla, cinnamon, salt, heat it and eat it. 5 minutes is about right. Bonus: my cranky toddler loved it!

About Dave

The Feed Zone Cookbook Tester: DaveAs an athlete: I’m an all-round endurance athlete: I’m a decent swimmer, a recreational cyclist, and a somewhat competitive runner.

In the kitchen: The “recipes” I rely on have just a few ingredients and take under 15 minutes to prepare. My wife has told me many times that she expects to come home some night to find that I’ve turned into a bowl of pasta. I consider myself a breakfast specialist; if it’s got eggs, I can cook it.

How I fuel: I too often put off lunch and run or ride on an empty stomach over lunch; I’m no stranger to bonking.