Almond Rice Porridge

Almond rice porridge is my new favorite breakfast food. I learned to make it when I visited my friends last week. It’s simple, satisfying, easy to make and pretty tasty. Another great thing about it is that its a complete protein. The brown rice provides the essential amino acids the nuts are missing. (You have to use brown rice to supply the amino acids, not white.) I use almonds, but you can use other nuts like walnuts, hazelnuts, cashews, etc. You could even try a combination of nuts, like in my Nutloaf recipe. You can also use sesame seeds in place of nuts. I really like the sesame seed version. Here are the ingredients I used:

1/2 cup brown rice
1/2 cup raw almonds

Rinse the rice.

Put the rice and almonds in separate bowls and add enough water to cover. Cover and let soak overnight. I use plates to cover the bowls instead of using plastic wrap.

In the morning, put the rice and almonds in a food processor and add enough water to cover. I’ve never mentioned this, but I am aware of the fact that my food processor is made of plastic. My mum bought it a really long time ago. I’m going to use it until it breaks and then find a plastic free alternative. If anybody knows where I can get a food processor with a glass bowl, let me know! I want that thing.

Blend until smooth.

Pour about an inch of water into a saucepan. Add the rice and almond mixture, and cook on medium heat, stirring constantly. It will start to thicken.

Once it thickens a bit, you can add some sweetener if you like. I use honey, but maple syrup is really good too. I buy local unfiltered honey. (Did you know that the honey in most grocery stores isn’t really honey? Read more here.) Another reason I like this honey is because it tastes so delicious. I like to eat it by the spoonful.

I added about a tablespoon to this pot of porridge.

Mix it in. It will melt with the heat. Continue to cook until the porridge reaches the desired thickness. If it gets too thick, you can thin it out with water.