Breakfast Porridge

The cold weather is definitely here and, with it, a change in my breakfast routine.  During the summer months, I am a huge fan of smoothies packed to the brim with fruits and vegetables.  With the chill in the air now, a big cold glass of anything seems unappetizing.  These days, it’s all about the rice porridge.  This is similar in texture to Cream of Wheat but it’s a much healthier whole grain option.  I made mine by simply grinding short grain brown rice in the dry container of my Vitamix, but you could definitely buy the exact same thing pre-ground for you (Bob’s Red Mill is a good option).

I’m the kind of person who starts looking forward to the next day’s breakfast before I even get to bed.  The plan for this recipe came together as I was drifting off to sleep.  I knew I wanted something sweet, warm, and comforting.  The next morning as the rice porridge was heating and softening on the stove and I was happily mashing a banana, I came to a realization.  “Oh!  I’m making BABY FOOD right now!”  Which kind of makes sense, as cold weather makes me regress to a much earlier stage of development in a real Freudian kind of way.  All I want is food, sleep, and blankets.  If you feel the same way, this breakfast might be just the thing.

Breakfast Porridge
serves 1

– 1/4 c brown rice cereal (see directions for making your own below)
– 1 1/4 c water
– 1 banana (over-ripe is best)
– 2 Tbs raisins
– 1/2 tsp vanilla extract
– a few dashes of cinnamon
– 6 walnut halves
– 1/2 Tbs coconut oil (or butter)

1. If you are making your own rice cereal, put a few cups of your favorite style of brown rice into the dry container of a high-powered blender.  I’ve heard that a coffee grinder can also work and so might a food processor.  Set to medium high and allow rice to be ground down to the desired consistency.  It should be similar in grain to sand.  I let mine go for about 10 seconds and then gave it some additional pulses.

2.  Cook the rice and water over medium-high heat until soft, about 5-7 minutes.  While it’s cooking, mash the banana and add to the pot along with the raisins, vanilla and cinnamon.  Mix well.

3.  Scoop into your breakfast bowl and top with coconut oil or butter and walnuts.