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kirsten's rice porridge

The easiest way to do this is to pre-cook a load of rice every few days, and keep it in the fridge, so that each morning, all you have to do is steps 3-5.
Important: make sure you do not cover or refrigerate the rice until it is completely cool.
Quantities depend on how may you're cooking for, for how many days, and how hungry you are!
You can also add things like soaked nuts and seeds, soaked dried fruit, bananas, or even savoury options such as kale, onions, sweet potatoes, cauliflower, turmeric, tahini... experiment with what feels good.

shortgrain brown rice
nut milk or rice milk
ground nutmeg and cinnamon - or ground mixed spice
nut butter
raw honey to sweeten (optional)

1. Soak rice overnight, drain and rinse.

2. Add more water, bring to boil and simmer for 10 minutes or until cooked

3. Drain, add nut or rice milk up to the level of the rice, and gently heat until warm.

4. Stir in a dollop of nut butter, and the spices (and optional sweetener, such as rawr honey)

5. Serve and enjoy!

Contributed by:
Kirsten Chick (formerly Santry)

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