Begin with these essential components:
one cup of brown rice,
between four and five cups of broth or plain water for enhanced taste,
a pinch of salt,
and suggested add-ins like a drizzle of honey,
a whisper of cinnamon spice,
or fresh banana rounds.
Brown rice porridge takes a little longer than white rice porridge,
but its earthy flavor and abundant fiber make it truly rewarding.
Rinse the grains repeatedly in cold water until the water is no longer cloudy.
This removes excess starch and prevents an overly gummy texture.
Transfer the cleaned rice into a medium-sized saucepan
and add the water or broth.
Heat the mixture until it reaches a soft simmer over medium flame,
then lower the flame to the lowest setting.
Place a lid on top but leave a slight opening for air to vent.
Let the rice simmer slowly for about 45 to 60 minutes.
Gently stir every 10–15 minutes to prevent sticking.
Over time, the grains will soften and release their starch, creating a velvety consistency.
Should the mixture become overly dense before the rice is tender,
pour in additional hot water, quarter-cup increments.
When the grains are fully softened and the mixture has a smooth, creamy texture,
turn off the heat.
Mix in a small amount of salt,
and let it steam quietly, covered, for a few minutes.
This allows the flavors to settle and the texture to soften even more.
Serve warm in a wide bowl.
Customize with toppings that add sweetness, warmth, or crunch.
A touch of maple syrup or برنج قهوه ای a whisper of warm nutmeg can elevate the subtle earthiness.
To make it more substantial,
stir in a spoonful of almond butter
or garnish with crisp nuts and juicy berries.
Brown rice porridge is gentle on the stomach,
filling without being heavy,
and ideal for a calm, unhurried morning.
This recipe is inherently gluten-free,
and can be made ahead,
so you can warm up single servings as needed.
When the air is crisp,
few things rival the quiet solace of this gentle porridge
to restore tranquility and nourishment.