Every now and again I make a creamy rice porridge for breakfast. My kids love it, especially in winter. It’s the perfect winter breakfast comfort food. The recipe below can be used for any type of gluten-free grains but white rice is our favourite.
Why we should always soak grains before cooking them, and why I choose white rice over brown rice, is all set out in one of my previous blog posts here.
I inject nutrient-density into this porridge by adding in egg yolks, butter and cream, to provide a creamy, nutritious bowl. There is quite a bit of milk added as I like a very milky hydrating porridge as I find grains can be very drying. If this is too much milk for you, simply use 2 instead of 3 cups.
1 cup gluten-free grain such as hulled buckwheat, rice, millet, amaranth or quinoa
3 cups full fat milk, coconut milk or nut milk of choice
¼ cup currants (optional)
2 tablespoons cream
1.5 tablespoons butter or coconut oil
3-5 egg yolks
1 tsp cinnamon powder
¼ tsp vanilla bean powder
Toppings - any one or more of:
a handful of fresh berries
a scattering of goji berries
dusting of raw cacao powder
extra dustings of cinnamon powder or vanilla bean powder
cream or yogurt
a drizzle of honey
Soak grains and currants overnight in 2 cups of water in a bowl. Strain and rinse in filtered water. Transfer to a saucepan and cook in milk of choice covered on a low simmer stirring occasionally until the grains are cooked (completely soft) (approx. 10 mins). Add more liquid if it has all been absorbed. Do not allow to high simmer or boil.
Turn off heat and stir through the butter or coconut oil, cream, egg yolks, cinnamon powder and vanilla bean powder.
Divide between 3 bowls and serve with any one or more of the suggested toppings.
Variation: instead of cooking the grains in milk cook them in 2 cups of chicken or beef bone broth/stock then once cooked add 1 cup of milk into the saucepan and gently heat. Then add in butter or coconut oil and egg yolks and stir through until well mixed.