Recipe by Silvia Baldini — Start the day with a smile and a healthy sustaining breakfast.
Ingredients
- 1/2 cup uncooked long- or short-grain brown rice, rinsed
- 1/2 cup uncooked oatmeal, rinsed in a strainer
- 3 cups cups almond milk or coconut plus more for serving
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon fine sea salt
- 3 cups cold water
- 1 to 4 tablesppons granulated or turbinado sugar, honey, lemon curd or marmalade
- fresh seasonal fruit, such as figs, berries, or sliced stone fruits
- almonds, hazelnuts, walnuts, or pecans, toasted
Servings: people
Instructions
- Dump the rice, oatmeal, milk, cardamom, salt, water, and sugar in a large saucepan set over medium heat and stir to combine. Let the ingredients warm until the liquid starts to bubble around the edges of the pan. Reduce the heat as necessary to maintain a very gentle simmer and cook, stirring and scraping the bottom of the pan frequently so the grains don’t stick, until the rice is broken down and the porridge has a soupy consistency, 60 minutes. You want to be careful to not let the porridge boil.
- Spoon the porridge into bowls and, if desired, stir in some sugar or top with curd, fruit, nuts, and/or a splash more milk. (You can cover and refrigerate any leftover porridge for up to several days and serve cold or warm gently in a small saucepan, covered, over low heat. You may need to add a splash of water or milk as the porridge thickens when cold.
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