Make your own brown rice chia seed porridge, courtesy of Rebecca Miller Ffrench’s cookbook, Whole Protein Vegetarian.
This hearty breakfast porridge is really like a warm rice pudding. Instead of cooking the rice fully with milk, though, you start with leftover rice (or you can always cook up a batch to use specifically for this porridge). If you’re making rice for dinner one night, keep this recipe in mind and even make a little extra.
You can top this breakfast bowl with any seasonal fruit, but in spring and early summer when strawberries are at their sweetest and rhubarb is readily available, that combination is irresistible. If you don’t have time to cook fruit, add a dollop of jam to your bowl instead. If you use cow’s milk to make the porridge, the protein content will be greater than if you use nut milk. You can always sprinkle extra chia seeds directly on the porridge for a protein boost.
Brown Rice Chia Seed Porridge
14 grams of protein with cow’s milk
For the strawberry-rhubarb compote:
1 pint strawberries, about 2 cups sliced
4 large rhubarb stalks, cut into 1-inch pieces, about 2 cups (Cook’s note: If rhubarb isn’t available, substitute all strawberries, fresh or frozen, and throw in one teaspoon of chopped fresh tarragon or mint. Also, you can substitute different types of rice, such as white and/or basmati.)
2 Tbsp cane sugar, or more to taste
3 Tbsp chia seeds
For the creamy rice:
4 cups cooked short-grain brown rice
3 ½ cups milk of your choice, divided
3 to 4 Tbsp pure maple syrup, or more to taste
¼ tsp kosher salt
1 tsp pure vanilla extract
To make the strawberry-rhubarb compote:
Put strawberries and rhubarb in a small pan with sugar and heat over medium-low heat. Stir frequently, mashing mixture against the side of pan with the back of the spoon.
After about 10 minutes, when liquid starts to develop in the pan, turn heat to medium so the mixture simmers, and cook for another three to four minutes.
Add the chia seeds, stir well, and cook for another minute, then remove from the heat and set aside.
Related: How to Use Rhubarb in a Cocktail
To make the creamy rice:
Put the rice and three cups of milk in a medium-size saucepan over medium heat. Stir to combine, then add the maple syrup, salt, and vanilla.
When the mixture comes to a simmer, lower the heat to a very low simmer. Stirring the mixture often, cook until the rice is softened and the mixture is creamy, about 15 minutes.
Once the milk is absorbed, add the remaining ½ cup of milk and bring to a simmer again, then continue to cook it for a minute or two, or until the milk is heated through.
Divide the rice among four bowls and top with the compote. Serve immediately.