Rice Porridge with Wild Berries
“When it comes to things such as sugar and rice, most people believe that brown is superior to white. But when it comes to human beings, they believe that the opposite is true.”
― Mokokoma Mokhonoana
Rice is a staple food to more than half of the world population and represents more 20% of all the dietary energy consumed worldwide.
Although apreciated pretty much everywhere, it is in the Asian continent where it shines the most, being not only the staple food in almost every country, but also assuming a very important role in the culture.
Rice Around The World
Rice farming is so important in Vietnam, that some farmers order to be buried in their rice fields.
Rice is so essencial around here that most countries have deities linked to rice farming. Rice Gods and Goddesses. Dewi Sri in Indonesia, Phosop in Thailand, Po Ino Nongar in Cambodja and Nang Khosop in Laos.
In Japan is normal, amongst some cultures, for mothers to give partially munched rice to their new borns, as a symbol of life celebration.
In the south of the country it is believed that rice farming must be done in silence to do not bother the rice fields spirits.
Rice is so important for the japanese that it is a tradition to throw rice on the newly-married just after the ceremony, whising them votes of good luck and fortune for the future. This is a tradition very well known to the portuguese. Now you know where does it come from.
The Smell of Rice in the Morning
Rice for breakfast may sound weird to me that I’m portuguese and pretty much to all the people living in the western world. But, in many cultures, specially in Asia, of course, rice is present in pretty much every single meal, including breakfast.
Rice with raw egg and nattō in Japan, soup with rice and vegetables in China, white rice and lentils dahl in India, rice with fried egg in the Philippines, kuy teav with rice noodles in Cambodja or rice with fried fish in Indonesia. These are not dinner or lunch, but, in fact, the first meal of the day for most people.
Um Café e Um Bagaço
Espresso and Schnapps
When I’m asked how does a traditional portuguese breakfast looks like, most times I don’t know what to answer.
When I was a kid I used to eat cereal with milk, then I turned myself to toasts with butter and coffee with milk and just when I was older I realized I could also eat fruit, smoothies and other stuff. Of course I’ve also been through the boiled eggs, tuna with chickpeas and chicken breasts phase, like any other idiot in the gym.
But, after all, how does a typical portuguese breakfast looks like? Most of my friends didn’t even use to take it. Unless an espresso and four cigarettes until lunch time could count as breakfast. Ok, ok, some would also eat a pastel de nata (portuguese custard pie).
When it comes to the islanders from the little island where I’m from, they like to eat their pork sandwich with a cold beer in the morning. But most of them start working at 4:00AM! After four or five hours of work, breakfast doesn’t really taste like breakfast does it?
Um café e um bagaço, Rui Veloso used to sing. That means an espresso and a schnapps. Bagaço is the common name we give to specific variety of schnapps made out of the wine making residue. Um café e um bagaço. That’s normally my answer when I’m asked how does a traditional portuguese breakfast looks like.
Anyways, I hope you’re not taking the typical western eating habits as an example. Our day starts in the morning (or it should) and we should start well. Chose the foods you like the most and turn them into delicious and healthy meals. No matter sweet or salty.
If you’ve been following this blog for a while now, you certainly already know that we, at the house, like to start the day with fruits. Specially with green smoothies, which happens to be a great way to integrate more greens and fruits in your diet, hydrate yourself and get a vitamin and mineral boost.
Once in a while I also like to have warm oatmeal porridge, specially on cold days. But do you know something that I’ve always dreamed of having for breakfast since I was a kid? Rice pudding.
1 Cup of Cooked Black or Brown Rice (short grain)
1/2 Cup of Vegetable Milk
150 gr. de Frozen Wild Berries (or fresh)
1 TBSP of Grounded Flaxseed
Pinch of Vanilla
Note: I used cooked black rice without any salt in this recipe. It also works well with brown rice, specially with short grain brown rice, or with white rice varieties and other cereals. I just recommend black or brown rice because they are much healthier options. Besides, glutinous black rice gives this recipe a great consistency.
- Pit the dates and mash them with a fork;
- If you’re not using a juicy variety, I would recommend to soak them overnight in the milk, or, if you’re in a hurry, just soak them in warm water for 10 minutes;
- Finely zest the orange;
- Add in the rice, milk, berries, mashed dates, grounded flaxseeds, vanilla and orange zest to a saucepan;
- Just remember that the rice must be previously cooked!;
- Let it cook on medium heat until it’s warm enough for you;
- Add in more milk if you desire a more liquid consistency;
- I would recommend to be always stiring, as it tends to burn in the bottom;
- Serve it with fresh fruit, homemade granola, almond butter, cocoa nibs, blackstrap molasses, chopped dates, cocain, heroin, LSD, whatever you may fancy;
Follow us on the Social Media!
And keep it green! Keep it real!
(The full recipe holds 1 Service)
Blue – 75% Carbs
Red – 16% Fat
Green – 9% Protein
- The nutrition data is for the whole recipe without any toppings;
- This recipe also works very well served cold, as an overnight pudding. You just need to add in an extra 1/2 cup of vegetable milk and 1 tablespoon of chia seeds;
- The variety of rice you choose to use will, of course, affect the nutrition values;
- If you’re looking for a healthier version of the traditional rice pudding dessert, you can find it here on the blog;
If you liked this recipe, make sure to share it with your friends!