Rice Porridge

I've been reading a lot of good cookbooks lately, and this feast was inspired by 3 Bowls; Vegetarian Recipes from an American Zen Buddhist Monastery by Seppo Ed Farrey.  Rice Porridge has been a traditional breakfast in Zen temples for centuries, usually called "rice water" since the ingredient is stretched as far as possible.  In 3 Bowls, the Rice Porridge is more substantial, like a thick soup.  I eliminated 1/2 a cup water and made a thicker, oatmeal like porridge.  Feel free to add the 1/2 cup and experiment to see what you like.  If at the end you have more water than you care for, just dump some out and heat the porridge until it thickens.

Rice Porridge

Serves 4

1 1/4 cups brown basmati rice

5 1/2 cups water

The night before you plan to serve this, bring the water to a boil in a saucepan.  Add the rice, return to a boil, cover and turn the heat off.  Give it a stir and let stand covered overnight at room temperature.  (Alternatively, to cook the same day, bring the water to a boil, add rice, reduce heat to low and cover.  Let simmer for 1 1/2 hours, stirring occasionally during the first 1/2 hour)

In the morning, place the covered pot over medium-high heat and cook, stirring occasionally, until rice is fully cooked and you have reached the desired oatmeal like consistency.  

Serve with a variety of condiments such as cooked beans (soak overnight and throw it in the rice when cooking), veggies (cut up the night before and fry in the morning), fruits, almond milk, cinnamon, agave, raisins, cumin, kale, fresh herbs...basically anything can be thrown into the porridge depending on if you want sweet or savory.  

I wanted both, so I set out sliced bananas, cinnamon and almond milk for the sweet-- and for the savory, i barely fried (in a drop of coconut oil!) onion, garlic, tomato and spinach, mixed it with some fresh parsley, green onions and cumin powder!  It was all so good and super easy, everything can be prepared, washed and chopped the night before so in the morning you just throw it all together.  Don't forget tea/coffee and some vegan cookies!!  (Uncle Eddies vegan peanut butter chocolate chip cookies are THE BEST!  You can find them at Whole Foods.)  

The good thing about setting out condiments instead of making a whole batch of rice mixed with one thing is, everyone gets to choose what they want to try and no one is limited to one thing.  In the end, everyone is happy.  The left over rice can be used in a variety of recipes!  Use it to make a quick lunch, or reheat as rice pudding the next morning (check back soon for recipes for both! :)  It's also fun when you have a bunch of different options to try!  The combinations are endless.