Rice bowl breakfast with fruit and nuts

A bowl of rice porridge with apples and cinnamon
Recipe credit

Rice Bowl Breakfast with Fruit and Nuts from Food Hero, Oregon State University, Cooperative Extension Service

About this recipe

Serving size
1 cup
Time to make
Cook Time: 5 minutes; Preparation Time: 15 minutes


  • 1 cup cooked brown rice
  • 1/2 cup nonfat (skim) milk (or 1% milk)
  • 1/2 teaspoon cinnamon
  • 1 cup chopped fruit (try a mixture - apples, bananas, raisins, berries, peaches)
  • 2 tablespoons chopped nuts (try walnuts or almonds)


  1. Wash hands with soap and water.
  2. Combine cooked rice, milk and cinnamon in a microwave-safe bowl.  Microwave on HIGH for 45 seconds. Stir and heat for another 45 to 60 seconds, or until rice mixture is heated through.
  3. Divide rice mixture between two bowls. Top with fruit and nuts. Serve warm.
  4. Refrigerate leftovers within 2 hours.

Tips and variations

  • Use any combination of fresh, canned, frozen and dried fruit in this recipe.
  • You can use any leftover cooked grain in this recipe. Try white or wild rice, quinoa, barley or oatmeal.
  • Skim milk, apples, and walnuts were used for nutrition and cost analysis.
  • Learn more about fruits and what's in season now.

Nutritional info

Total fat
5 g
Saturated fat
1 g
1 mg
31 mg
Total carbohydrates
35 g
Dietary fiber
4 g
6 g
Total sugar
10 g
Tree nuts