September 10, 2009

Brown Rice Porridge

Lately I have been trying to avoid processed cereals. For years I have eschewed the super-sugar bombs put out by General Mills, Kelloggs, and the like, but now I am also staying away from the "healthier" cereals simply because they are still a processed food and cost a lot of money. This leaves a gaping hole in my breakfast routine that I am filling with more hot, whole grains. Oatmeal is a good example, but I also enjoy grits and buckwheat. Rice is a very common breakfast food in the Orient (it is a common food in every meal!), so it is slowly working its way into my regimen.

This recipe shows one way you could enjoy rice for breakfast. It needs to be prepared the night before, but it is super easy. By the time you get to the kitchen the next morning, you will be greeted by a hot pot of yummy rice porridge. You could literally put anything in this you want; this is just a starter recipe to get you going.

Brown Rice Porridge


1 c brown rice
3 T honey, maple syrup, or brown sugar
1 T unsalted butter
1/2 t salt
1/2 t cinnamon
1 apple, unpeeled and finely chopped
1/2 c dried cranberries
1/2 c walnuts or almonds, chopped
4 c water


1. Spray a crock pot with oil. Place all ingredients in cooker and mix well.

2. Cover and cook on low 8 hours. Stir before serving.

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