For the odd morning when I have grown tired of the paleo routine of eggs and vegetables or some other form of protein and vegetables — this congee makes for a wholesome start to the day. As far as porridge goes in our house, this recipe for brown rice congee is requested above and beyond any other poridgee variety.
(Note: I originally got the recipe through Cyndi O’Meara’s book “Changing Habits, Changing Lives“, which has been a nutritional resource for our family over the years).
It is also particularly easy if you have a rice cooker or steamer as you can prepare it the night before and then just reheat in the morning. Try it and see what you think. Being brown rice I find that it also curbs sugar cravings during the day and as a complex carb it helps to stabilise the mood — helping us to stay chipper.
Brown Rice Congee
- 2 cups of Brown Rice (vary the quantity depending on the size of your tribe)
- Enough water to cover and cook the rice, you will most likely need to add some additional water half way through cooking.
- 4 Apples, diced
- ½ cup of dates (sliced in to small pieces) or sultanas
How to make it…
Throw rice, fruit and water into your rice cooker and leave until the rice is tender and soft (for at least 60 minutes). If you do cook it over night simply reheat it for 10 minutes in the morning ie. to really enjoy this delicious breakfast it is best served warm.
How to serve it…
There is also diversity in how you can serve this morning feast. I do recommend serving warm however.
To serve add:
- Almond or Rice Milk
- Honey to taste if needed (although the dates do make it quite sweet)
- Sliced almonds and sesame seeds
- A spoonful of Yoghurt
My husband Simon loves the congee as is, whilst the boys and I find it a little heavy on its own and we like to halve our serve then mix it with organic rice or miller puffs.
It is so nice to wake up in the morning to a breakfast that is all ready for you and SO nutritious.
Dr Jennifer Barham-Floreani