I really am a big fan of making leftovers to save time the next days but sometimes it reaches a limit. Four boxes of christmas cookies, three tupperware of Mexican beans, four tamales, a huge tupperware of cooked brown rice and SEVEN homemade pizzas – for 3 people, one of them leaving in a few days. With so much leftovers I don’t want to go shopping or dine out. Instead I try to use up these ingredients with everything I eat. Although then again it becomes a fun game how much we can eat up in different ways 😉
Cooked brown rice is a plain leftover that we often have. It may seem unlikeable, but I managed to get this whole grain long grain rice into a soft gooey porridge. It’s super easy, just takes a bit of time.
The first trick is to close the lid so that all the liquid doesn’t evaporate but is soaked up by the rice. My second clue is that you’ll just have to let it simmer forever, (50 – 60min for me) have patience. If you wanna get up and go, you can still make this recipe the night before and just warm it up the next morning with a tad more milk. Last tip I have is to add enough cashew butter. In my opinion it’s the creamiest of the nut butters and doesn’t make your rice porridge dark brown (although I have to admit the picture below does look browner than I’d hoped 🙃 )