January 18, 2012

Porridge Mornings

For the new year, I resolved to start hauling my sorry self out of bed just a wee bit earlier to cook a hot breakfast for our family to eat together. Partly because a hot breakfast is a good enticement to get out of bed at all, because it’s the best way to meet cold, dark winter mornings, and because Stuart would appreciate some early morning company. Three weeks in, we’re quite hooked on the habit, and have been changing up the porridge so it never gets tired. We’ve had steel-cut oats, regular rolled oatmeal and quinoa and barley porridge. My favourite, though, is brown rice porridge, inspired by Gwyneth Paltrow’s cookbook which I had out of the library over Christmas (which was pretty good, actually, even though her porridges are pretty bland. Her sweet potato ravoli was delicious though). Brown rice porridge remarkably simple to prepare when we cook up some rice in the rice cooker the night before. In the morning, toss the cooked brown rice in a saucepan, cover the rice with milk and warm it up, adding 2 tbspns of corn starch for thickening. For all our porridges, we’ve found that a couple of teaspoons of vanilla extract is the key to deliciousness, along with honey, cinnamon and nutmeg, raisins, diced apples or bananas. And whatever is leftover can be reheated the next morning.

Easiest resolution ever.