Minasan Ohayougozaimasu ( Good Morning )
The winter mornings here in Australia are getting very cold so I’ve swtiched my breakfast from my usual cold yoghurt muesli to a warm porridge. After tasting a bowl of delicious brown rice and quinoa porridge at a cafe called Little Loco Cafe in Newfarm, I decided to attempt to make it myself and change my usual oat-based porridge to a quinoa one. The brown rice also gives this recipe a little Japanese twist since many Japanese people eat rice for breakfast. I cooked the quinoa and the rice together in my rice cooker then I just cooked it together with almond milk in a pot then topped it with berries, almond flakes and rice malt syrup. It was super simple and it tasted great. It’s also very healthy and nutritious which is makes it a perfect way to start the day.
Since this porridge is so warm and soft, it’s very comforting to eat in this freezing weather and when you have a cold, which are very common right now. I, and both my children, are sick and this has been a great meal to eat since all our throats are sore from constant coughing. This porridge is also very similiar to a dish in Japan called “Okayu”, which is basically just rice cooked in tea. It’s a very common and popular dish in Japan, especially for my parents, who always make this, seriously it’s all my father eats. “Okayu” has always been my families go-to dish when we’re sick since it’s so soft and easy to swallow but it is a savoury meal so this quinoa and rice porridge has been a great alternative when we feel like something sweeter but still can’t handle solid foods.
Although I made the quinoa and brown rice together in a rice cooker, it’s not necessary to have a rice cooker but it does make it a bit easier. You can easily boil it in a pot.
Brown Rice & Quinoa Porridge
- 2/3 cup cooked brown rice and quinoa
- 2/3 cup soy or almond milk
- 1 tsp Natvia
- 1 pinch cinnamon
- Put all ingredients in a sauce pan and bring to boil.
- Reduce the heat to low and simmer for about 5 minutes.
- Top with blueberries, raspberries, flaked almonds and rice malt syrup.