Energizing Grain Porridge

Cooking method

1. Step 1:

   

   Measure out your ingredients: 4 tablespoons brown (unpolished) basmati rice, 2 tablespoons short-grain sweet rice, 1 tablespoon white sesame seeds, Himalayan or sea salt, and seaweed.

2. Step 2:

   

   Before you cook the dish, toast each ingredient separately in a dry skillet. Start with the brown (unpolished) basmati rice: pour it into a dry pan and toast it. It's important to use unpolished rice — that way you keep all the vitamins and fiber, which live in the bran layer of the grain. White rice no longer has any of that. Toast it to a golden color, like this.

3. Step 3:

   

   Now toast the short-grain sweet rice the same way. It's a very special kind of rice — distinctly sweet, with more protein than other varieties, which is what makes it so sticky. This rice is great for your muscles, including the heart. Once it turns golden, it's ready.

4. Step 4:

   

   Toast the sesame seeds the same way, stirring, until golden. We do each one separately because the rice and the sesame need different toasting times — the sesame goes very fast.

5. Step 5:

   

   Now combine everything in a blender and grind it into a powder.

6. Step 6:

   

   And there's our porridge base. You can keep it in a sealed glass container in the fridge for over a month.

7. Step 7:

   

   To make the porridge, take 3 tablespoons of the mixture, pour it into a saucepan, add a cup of water, and set it over the heat. I always add seaweed — this is a healing dish and we want vitamins and minerals, and seaweed is loaded with them. Add a little Himalayan salt, too. Cover and simmer over very low heat for about an hour.

8. Step 8:

   

   Stir a little maple syrup, rice syrup, or regular honey into the finished porridge if you like.