Carrot Cake Brown Rice Porridge


I’ve been saving this one from a few weeks ago, as it was just too delicious not to share. I mean, sometimes I make breakfast and it’s pretty average. Other times, well, I’m not usually one to blow my own trumpet, but sometimes it’s delicious.  This was one of those times.

If you like porridge, then this is for you.

If you like carrot cake, then this is for you.

If you like rice pudding, then this is for you.

I think you get the picture. This breakfast bowl combines so many of my favourites, whilst also using up two leftover ingredients that I often find I’ve got lying around; cooked rice and carrots. In the spirit of not wasting food (#wastenotwantnot), this dish makes a pretty good bowl of leftovers! 

Although, apparently, we’ve got to be careful when we eat leftover rice, as it contains a bacterium called Bacillus cereus that can grow once rice is cooked. Please don’t worry though, as I’ve done some pretty extensive research (!) and speaking from experience, if you’re careful, you’ll be totally fine. Basically, don’t leave your leftover rice sitting out on the counter at room temperature for hours (like most foods!), make sure to keep your leftovers in the fridge, ideally within an hour of cooking, and make sure if you reheat your rice, then reheat it thoroughly. Simple as.

Plus, cooking rice in bulk is one of my favourite time saving tips (especially as my flatmate has a rice cooker – GAME CHANGER - the rice is so fluffy), as it takes a while, so I’m keen not to have to do it every day!

But, back to today’s recipe. It’s cosy, it’s satisfying and it’s so quick to make.

If only you could smell it…


Carrot Cake Brown Rice Porridge


  • 1 cup cooked brown rice
  • ½ cup cooked carrot
  • 1 tbsp vanilla protein powder or ground almonds
  • 1 tbsp flaxseed
  • 1 cup milk (I used soya)
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp honey
  • A pinch of salt

To serve:

  • Medjool dates, chopped
  • Greek yoghurt (or coconut/soya if desired)
  • Peanut butter
  • A drizzle of honey


  • Put all the ingredients except for the rice into a blender and blitz until smooth.
  • Put the cooked rice and carrot puree into a small saucepan and stir over a medium heat for 2-3 minutes until thickened.
  • Pour into a bowl and top as desired (*see my recommendation above)
  • Enjoy!

I know what you’re thinking. This sounds like a bit of an effort for breakfast, but honestly, it’s so much easier than you think. Next time you’re having rice for dinner, cook yourself an extra portion. Next time you’re having carrots, cook a few extra too. If you do give it a try, I’d hear to see how you get on. Free to comment below or tag me on Instagram @mylifeisforliving and let me know. If you’ve take a cheeky picture, even better!

Until next time,