As a kid I genuinely despied rice pudding. Rice pudding, tapioca, oatmeal, porridge, gruel and so forth are really all just glorified baby food. I still think this, but I am now actually quite fond of “the mushes.” As I get older I really can appreciate the simpler foods a little bit more. I really became fond of rice puddings when I was nursing, for some reason I just had this insatiable desire to eat rice pudding morning, noon and night. Simple, mildly sweet puddings and well seasoned, soaked, hot cereals are a real treat for me. I don’t eat them all the time but, when I do get around to making them I remember just what it was that I was missing. Absence does make the heart grow fonder, does it not?
For years I was convinced that white rice was the worst for us, the whiter the bread the quicker your dead! I choked down more bowls of mushy rice than I can count. I don’t mind wild rice and I really kind of dig sprouted brown rice, but plain white rice is what I make for the family multiple times per week. Aromatic white rice is light, fragrant and perfectly filling. Unlike brown rice, white rice has had the hull, or the bran removed. The bran is where the phtyic acid is and unlike beans and some other grains, brown rice can not (easily) be neutralized for better mineral absorption and digestion. Honestly, we really just don’t like it well enough to go the extra mile to soak and simmer. I like it ground, I like it sprouted, I even like wild rice pilaf but I really do prefer Basmati or Jasmine rice as our “every day option.” For this recipe I use sushi rice or regular Jasmine rice both are just perfect for porridge.
Of course, rice is not the most nutrient dense food out there and it just happens to be my youngest sons favorite food. This stuff is a great meal for anyone, but it is especially wonderful for small children and pregnant or nursing women. I really fortified this recipe with lots of nourishing, satisfying, healing ingredients.I have prepared this porridge with sprouted brown rice, tapioca and even soaked oats. (All are gluten-free unless you are sensitive to oats) It can be sweetened to your own tastes or left unsweetened entirely for a savory bowl of comfort. (See Asian Recipes for Congee) Breakfast or dessert this porridge, or rice pudding is soul soothing, and it always reminds me of when my weeble was oh so tiny! Kheer or rice pudding can be prepared however you like it with any variety of “grains,” nuts and dried fruit you desire.
– Nourishing Rice Porridge –
For Sweet Porridge, or Dessert-y Pudding
- Honey, Maple Syrup or Sweetener of Choice, About 1/3 cup per batch more or less to taste
- 1 1/2 teaspoons cardamom
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- orange zest, toasted coconut, nuts, dried fruit, a drizzle of Pomegranate Molasses
- In a medium sized heavy bottomed pot combine the rice, water and coconut milk.
- Bring the mixture to a boil.
- Simmer and occasionally stir for one hour or until thick and soft. Add water to prevent scorching. (You can pulverize the rice in a blender to reduce cooking time.)
- Add one or two tablespoons of gelatin to 1/3 cup of water. (or reserved coconut milk so that you don’t dilute your porridge too much) Allow to rest at least five minutes. Stir to remove lumps.
- Temper the eggs into the porridge – Remove one or two ladles of porridge and place it into a bowl. Crack one egg at a time into this bowl of hot porridge thoroughly mixing in between each egg. Once you have cracked all of your eggs add another ladle full of hot porridge to the egg mixture.
- Add the gelatin mixture to the egg and porridge mixture.
- Combine the egg/porridge mixture back to your pot one ladle full at a time, stirring to prevent clumping.
- Add your sugar or sweetener, dried fruit and spices. Serve warm.
For Pregnant Women and Small Children – Consider adding additional high quality farm fresh egg yolks, grass fed butter and raw dairy to your diet. If you have dairy allergies, coconuts, coconut milk and coconut manna are the best alternatives to raw milk. Real coconut milk (without additives) is the closest thing to breast milk as far as PH, fat and nutrient content is concerned. (I am NOT recommending this as a substitution for infants.) Liver, eggs, leafy greens, bone broth and full fat dairy are especially important for growing fetuses and growing children as well. The fats found in coconuts, grass fed butter, meat and egg yolks are packed with the fats that are advertised on formula’s and baby foods as “brain building.” Anything processed is not as nutritious as a natural whole food, although I prefer organic, raw cows milk I use coconut milk a lot for cooking. (Since boiling the milk would pasteurize it of its healthy enzymes, I do not like to waste the investment) Adding liver and greens to your diet can be a little harder than simply adding grass-fed butter and egg yolks to your yummy porridge!
Lactation Porridge- For nursing mothers using oats, flax or amaranth can be beneficial for boosting your milk supply but remember to soak your oats overnight! Add some Brewers yeast (approximately 2 teaspoons, or to taste.) for some amazing lactation porridge!
Gelatin- Gelatin is great for aiding your digestion, it’s also packed with collagen which is great for joints, hair and skin. I have inconsistent results when it comes to adding it to things. Its good in smoothies, it works great to thicken homemade yogurt. Be sure to bloom your gelatin in cold water and whisk it thoroughly into a hot mixture.
For Grain-Free Porridge- Use Tapioca or skip the “grain” entirely and use sweet potatoes, soaked nuts and seeds to make a thick breakfast bowl.