There's nothing better than a comforting, warm breakfast on a chilly Fall morning.
For me, this always means one thing: porridge.
There's something about it that just feels right, this time of the year.
And the best part is all the kinds of toppings you can choose from...basically it's a blank canvas kinda breakfast, and you're the artist.
You get to decorate it however you like, with whatever ingredients are calling to you on that particular morning.
I've made pumpkin oats, apple oats, peanut butter oats, long cooked raisin oats---all of these were delicious as the flavours were cooked into them...but sometimes my favourite is just a simple grain porridge with fun things on top.
This recipe is SO simple you can't even really call it a recipe. Especially cause I've been using a rice cooker to cook it ;)
Rice Cooker Porridge
I've been lucky enough to be staying at a house that has a rice cooker, just like the one we had in Japan. While I so dearly LOVE my pressure cooker oats, and regular old stove-top porridge, when you're pretty busy and not in the house much (I've been working away from home these days), having a rice cooker with a timer is like winning the lottery. You get to wake up to warm, perfectly cooked porridge, just waiting for you to devour.
Assuming your rice cooker has a porridge setting, you're golden.
If it doesn't, you'll just have to play around a bit, simply by trying it on the brown rice setting (my guess) but with more water (5-6x as much as the grain) than you'd use for making regular brown rice.
Brown Rice & Steel Cut Oat Porridge
- 1 cup steel cut oats
- 1/2 cup sprouted brown rice (it has a shorter cooking time)
- 5-6 times the amount of water as grain (we measured it according to the level on the rice cooker pot).
- a pinch of sea salt
Literally put the grains into the rice cooker pot, rinse and swish it everything until the water is no longer cloudy, and then fill the water up to the designated line. Sprinkle in a bit of sea salt, set the timer, and go and live your life. <3
If you do not have a rice cooker, you could do this on the stove. Simply bring everything to boil, and then let simmer (stirring occasionally to prevent sticking). If you are using sprouted brown rice, it'll probably take around 30 minutes. But the longer you let everything cook, the creamier it'll be, so if you have the time, it's worth the wait.
This week I've been craving things a little on the sweeter side, so I've been using some maple syrup on my porridge. The above bowl had chia seeds, flax, cinnamon (a must), and maple syrup.
Some Favourite Porridge Toppings:
- Sunflower seeds or sunflower seed butter, cinnamon, and maple syrup
- Toasted hazelnuts, and lemon zest
- Flax oil and dulse (don't knock it till you try it)
- Blueberries, cashews, and hemp hearts
- a bit of almond / soy / coconut milk with cinnamon and maple sugar
- Top or stir in some peanut butter and cinnamon (and a bit of raw honey if you like) and not like I've tried it or anything, but word on the street is that some dark chocolate and peanut butter or almond butter is supposed to be a good combo ;)
I'm sure there are about 50 more combinations I've tried.
When I have more time I want to make my pressure cooker whole oat porridge .
But for now, I can't get enough of this easy warm & delicious rice cooker breakfast.
What do you like to put on your porridge?