Cook the porridge:
Rinse brown rice in cold water. Add rice, milk, vanilla, and salt to a medium saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer, stirring occasionally, until tender and the mixture resembles a soft pudding, about 35 to 45 minutes.
Roast the blueberries:
Meanwhile, toss together the blueberries, honey, lemon, and salt in a baking sheet and roast 15 minutes until the blueberries release their juices.
Divide porridge between bowls, stir in honey to taste, and top with roasted blueberries.