Brown Rice Porridge

March 14, 2016


2 cups short grain brown rice

pinch sea salt

Filtered water


1To make a batch of short grain brown rice. Rinse and soak two cups of short grain brown rice overnight. Discard the water.

2In a pressure cooker, add the rice along with 4 cups of filtered water and a pinch of sea salt. Bring to full pressure then reduce to low heat and cook for 25 minutes. Remove from the heat and allow the pressure to come down (about 25 minutes). The rice will continue to cook during this down-time.

3Remove the lid and hey presto, beautifully cooked short grain brown rice, for porridge, burgers, risottos, etc., (The rice stores well in the fridge for 5 days in a glass container) Short grain brown rice is the most nutrient dense grain on the planet).

4To make breakfast porridge, warm the required amount of rice in a pan adding some water, rice or almond milk and simmer for 10 minutes until creamy. For Bill and me I take two cups of the cooked rice and add 4 cups of water: we prefer to taste the sweetness of the rice without using sweet milks.

5For a sweet taste, add some dried fruit, nuts seeds, ground flax seed, linseed, hemp or chia seeds, apple sauce, dried cranberries, the options are endless. If you prefer a salty taste, add a small drop of shoyu or tamari (naturally fermented soy sauces), some ground seeds, pumpkin seeds, sesame seeds, gomashio or sunflower seeds.

6You can read my full article on what I teach on short grain brown rice in my blog post by copying and pasting this link to your browser The amazing health benefits in this mighty bowl of goodness is the perfect start to the day.


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