This recipe is a great way to use leftover cooked soaked brown rice. It’s so creamy and delicious, similar in texture to rice pudding. This is a favorite of my youngest son, who says “it’s like having apple pie for breakfast!”
If you’re new to soaking grains, be sure to check out “How to Soak Grains for Optimal Nutrition.”
Soaking grains really is very easy! It just takes a little planning ahead. The result is a highly nutritious and easier-to-digest whole-grain food with wonderful robust flavor.
Soaked Brown Rice Breakfast Porridge
Ingredients
- 1 tbsp butter (or coconut oil)
- 1 cup finely chopped organic apple (about one small apple)
- 2 cups of cooked soaked brown rice
- 1 1/2 cups of plain almond milk (or raw whole milk)
- 1/3 cup of organic raisins (or your favorite dried fruit)
- 1/4 cup chopped crispy walnuts
- 1/2 tsp ground cinnamon
- Pure organic maple syrup to taste
Instructions
- In a medium saucepan, add butter over medium heat. Once melted and bubbly, add chopped apple and sauté about 1-2 minutes.
- Add remaining ingredients and increase heat to bring mixture to a gentle boil. Then, immediately reduce heat and allow to simmer until apples are soft and desired consistency is reached. About 5-8 minutes.
- Remove from heat and sweeten with maple syrup to taste.
If I have organic sprouted brown rice, should I still soak it?
Thanks! 🙂
No need to soak sprouted rice – they’ve already done the work for you! 🙂 Hope you enjoy the brown rice breakfast porridge! It’s one of our favorites! Blessings, Kelly
Could I soak the rice per your Soaked Rice instructions, but then instead of cooking the rice on the stove, just put it into the crockpot with all of the porridge ingredients and cook it on low overnight?
I haven’t personally tried this, but I don’t see why not. Sounds like a great idea! 🙂
I would love to try this! How did it turn out in the crockpot?
Hi, KC! I haven’t tried it myself and haven’t heard back from Nina. But I imagine it would work just fine! 🙂 Blessings, Kelly
I was soaking my brown rice in the rice cooker overnight. I could not find the cord to plug in the cooker for several days. I finally put the pot on the stove and just cooked it. I let it cool and was portioning the rice out in plastic containers when I noticed a strange smell coming from the rice I was scooping up from the bottom of the pot. Before cooking, I poured out as much of the old water as I could and then filled the pot back up with fresh filtered water. Is this rice edible or should I toss it. It made five 8oz servings. The texture turned out really well and at the bottom of the pot the rice looked good, not slightly scorched like the rice cooker always cooked it.
I always say go with your nose, if it smells rancid, toss it. In the future, be sure to change out your soaking water if you’re soaking beyond 12 hours. Because what you’re doing after 12 hours of soaking is actually starting the sprouting process. Changing out the water will help a great deal in ensuring that it can sprout without going bad. Here’s instructions on how to sprout: http://www.culturesforhealth.com/how-to-sprout-brown-rice Blessings, Kelly 🙂