This recipe excerpt is taken and adapted from The Nourishing Asian Kitchen: Nutrient-Dense Recipes for Health and Healing by Sophia Nguyen Eng. Used with permission from Chelsea Green Publishing. Available in print and ebook wherever books are sold.
Variations:
By adding additional grains to your porridge, you can increase the nutrient density and make a more satisfying and nourishing dish. I recommend substituting one of the following grains for half of the rice:
- Brown rice adds a nutty flavor and extra fiber to your porridge.
- Quinoa is high in protein and provides a slightly crunchy texture.
- Steel-cut oats are less processed than rolled oats and add a pleasantly chewy texture.
- Millet is a gluten-free grain that is high in protein and has a slightly sweet flavor.
- Buckwheat is another gluten-free grain that adds a nutty flavor to porridge.
- Amaranth is a tiny grain that is high in protein and has a slightly sweet and nutty flavor.
Learn more about Sophia Eng and her delicious recipes and purchase her new cookbook at: https://sprinklewithsoil.com/
