Brown Rice Porridge is prepared in the previous evening. This breakfast rice porridge is the perfect time-saver for the all the busy people. Just take it out of the fridge – it’s ready to use.

I recommend using brown, instead of white rice, and here’s why:

• Brown rice is less processed;

• They have a lower GI (glycemic index);

• Brown rice is more nutrient-rich (while 100 grams of white rice only contain 8% magnesium, brown rice contain 46%. Brown rice also contains much more selenium, phosphorus and zinc.

I usually make two portions – you can either make breakfast for 2 days, or eat the second portion to renew energy levels after a workout.

Ingredients (2 portions):

70 g brown rice
50 g dates
1 tbsp chia seeds
1 banana
100 ml oat milk

Directions:

Boil brown rice in water for approx. 25-30 minutes. Make sure that the water does not evaporate – because the structure of brown rice is harder, it makes more time to boil it. When the rice is almost ready, cut the dates in small pieces and add to the rice – continue to boil a bit more and let the pot cool down. The structure should resemble that of porridge, but there should not be too much water. Every once in a while I’ll add boiling hot water during the rice-boiling process.
When the mass has cooled down, add oat milk, chia seeds and a sliced banana. Stir and weigh – remember the total mass so that you can get precisely one portion the very next morning. Put in a fridge and wait till breakfast to have this delicious Brown Rice Porridge.

Nutrition facts (per 1 portion):

293 Cal, Protein – 5.7, Carbs – 64, Fats – 2.8