This has become one of my favorite breakfasts. It's easy to make and so comforting and nourishing. I topped it with out-of-season blueberries because I've gotten to the point where eating a lot of seasonal food through the winter has become exhausting and I desperately desire something fresh and summer-oriented. March is my limit, I swear. Around this time, I get impatient for bell peppers, tomatoes, eggplant and berries, and I start sneaking small quantities of these foods into our diet. They don't taste as good as they will from the farmer's market at the height of the season, but it satisfies that craving and reminds me that, though it seems impossible now, eventually the winter
will end.
ingredients 1 c. brown rice, any variety (but short-grain sweet brown rice is best)
2 1/2 c. plant milk (coconut milk is especially good)
2 T. maple syrup or another sweetener
1 t. vanilla extract
fresh fruit, to top
instructions 1. Grind the rice in a blender or, in batches, in a coffee grinder. The grain should be very well ground but not quite of a flour consistency. No large grains should remain.
2. If you wish, you can soak the ground rice overnight in plenty of water with 1 T. apple cider vinegar. This will break down the grains and shorten cooking time as well as increasing digestibility.
3. If you soak the rice, drain it in a fine-mesh strainer and rinse it very well.
4. Combine the rice and milk in a saucepan and bring it to a boil.
5. Reduce heat, cover the pot and simmer for about 20 minutes, stirring it occasionally so it doesn't stick to the bottom.
6. When a porridge is formed, add the maple syrup and vanilla and remove from heat.
7. Top with fresh fruit and enjoy. This one doesn't store very well, so make it in small portions.
This has become one of my favorite breakfasts. It's easy to make and so comforting and nourishing. I topped it with out-of-season blueberries because I've gotten to the point where eating a lot of seasonal food through the winter has become exhausting and I desperately desire something fresh and summer-oriented. March is my limit, I swear. Around this time, I get impatient for bell peppers, tomatoes, eggplant and berries, and I start sneaking small quantities of these foods into our diet. They don't taste as good as they will from the farmer's market at the height of the season, but it satisfies that craving and reminds me that, though it seems impossible now, eventually the winter will end.
ingredients
1 c. brown rice, any variety (but short-grain sweet brown rice is best)
2 1/2 c. plant milk (coconut milk is especially good)
2 T. maple syrup or another sweetener
1 t. vanilla extract
fresh fruit, to top
instructions
1. Grind the rice in a blender or, in batches, in a coffee grinder. The grain should be very well ground but not quite of a flour consistency. No large grains should remain.
2. If you wish, you can soak the ground rice overnight in plenty of water with 1 T. apple cider vinegar. This will break down the grains and shorten cooking time as well as increasing digestibility.
3. If you soak the rice, drain it in a fine-mesh strainer and rinse it very well.
4. Combine the rice and milk in a saucepan and bring it to a boil.
5. Reduce heat, cover the pot and simmer for about 20 minutes, stirring it occasionally so it doesn't stick to the bottom.
6. When a porridge is formed, add the maple syrup and vanilla and remove from heat.
7. Top with fresh fruit and enjoy. This one doesn't store very well, so make it in small portions.