When we cook rice, we cook 3-4 cups short or medium-grain brown rice at a time in our pressure cooker. This will last us a couple days. Leftover rice can be easily re-steamed, by placing in a heat-proof bowl, and placing in a steamer pot. We have an old, big double-tier steamer pot that is one of our most often used kitchen toys. Re-steamed rice comes out like it was freshly made.
We also reheat leftover rice in our stainless to-go containers in our toaster oven at work. If the rice is really dry, you can drizzle a few drops of water on the rice first, then put the lid on and eat for around 10-15+ minutes on a medium temperature setting, like 300-350º, depending on your oven.
Yet another excellent way to use up leftover rice, or any whole cooked grain for that matter is to turn it into your next day’s morning porridge. Add fresh or dried fruit, nuts or seeds, vegetables, and/or some winter squash, seasoning, and water to cover. Bring to boil, reduce heat, cover, cook, and enjoy!
We had a savory rice porridge with added vegetables for breakfast each day during the New Years holiday weekend. As I say on our Basic Macrobiotics website, food so easy, your ancestors could eat it!
Here are two different versions of Savory Rice Porridge with Vegetables:
You can use up any leftover whole grain you have on hand.
- 2+ cups leftover brown rice, or other whole grain
- 1-2 carrots
- 1+ cup cauliflower
- 1/4 onion
- 2 tbsp. sunflower seeds
- 1 ume plum pit, or 1/4-1/2 tsp. plum paste, optional
- Pinch of coriander
- Sea salt &/or 1 tsp. miso paste
- Water to cover
Dice vegetables. Place rice and vegetables (and optional plum pit) in a pot. A heavy-bottom pot is good for this. Fill with purified water, just enough to barely cover. Season as desired with a pinch of sea salt and optional coriander, or other spice of choice. (If using miso paste, it is added last.)
Bring to a boil. Turn to low, cover and let cook 30-40+ minutes, until liquid is mostly absorbed. The grain will be creamy and soft. Stir in miso paste, then cover and let it sit a couple minutes with the heat off to help lift the grain from the bottom. Stir with a wooden rice paddy.
Remove plum pit before serving!!! Garnish with chopped walnuts, sliced scallions, ground black sesame seeds, or as desired. Umeboshi pickled plums are very alkalizing and a bit salty, sour, and pungent tasting. It comes as a paste, or whole plums. If you have the whole plums, save the pits, and add to rice while cooking. Just remember to move it before serving! If using paste, it can be added during or after cooking. Adjust amount if also using miso paste, or use in lieu of, as both are salty. It’s a great flavor booster to brown rice, and good for the liver!
- For moms trying to get their children to eat more vegetables, this is a great way to do it. Cutting up the cauliflower into smaller pieces helps it to just melt into the rice. It’s hardly noticeable once cooked. Some of the ground and root vegetables get sweeter as they cook too ~ including onion and carrot.
- A flame deflector under the pot will help prevent the grain on the bottom from scorching.
- Another way to prevent the rice from sticking to the bottom is to add a little water to the pot first. Add ingredients, then enough water more to barely cover. Once cooked, turn heat off, but let it sit for a few minutes. The grain at the bottom will loosen up. Stir with a big wooden rice paddy from top to bottom, then serve, and garnish as desired.
- 2+ cups Leftover (LO) brown rice or other whole grain
- 1 lg. carrot, diced
- 1+ cup cauliflower, chopped small
- Around a dozen small Brussels sprouts, stem trimmed, and cut into quarters
- 1/4 sweet or yellow onion, chopped
- LO previously cooked kabocha squash, or 1-2 cups peeled & cubed butternut squash
- 2 tbsp. sunflower seeds, or 1/4 chopped walnuts
- Water to cover
- Pinch sea salt & 1 tsp. miso paste
- 1 cup edamame, or previously cooked or canned beans of choice (adzuki or black beans are good!)
Place rice and vegetables in a pot. Cover with water, and bring to boil. Add squash and seeds if using. Season with a pinch of sea salt. Once boiling, cover, turn low, and cook as above.
Turn off heat, but let it sit a few minutes before removing lid. Serve, and garnish as desired.
Inb macrobiotic cooking, it’s often all about the vegetables. Vegetables add vitamins, minerals, and other essential nutrients, and balance grain, bean, and animal food-based meals. Vegetables are very alkalizing as well.
Taiwan Spinach Stir Fry with Peanuts & Raisins:
- Up to 1 bunch Taiwan or other spinach ~ cut long stems up into half-inch pieces & chop leaves
- 1/4-1/2 sweet or yellow onion, diced
- About 1/4 cup unsalted, dry roasted peanuts (not raw)
- About 1/8-1/4 cup raisins
- Sea salt to taste
- 1 tsp. cooking oil
I prepared this in our good old fashioned stainless steel wok. Warm wok, and add cooking oil. I actually used 1 tsp. coconut oil, as we’ve had a bottle sitting around for a while. I typically favor a light good quality, cold-pressed sesame oil, or possibly an extra virgin olive oil or organic canola or rapeseed oil. It is important to spend money on better quality oils, as commercial oils often have synthetic ingredients added.
Add onions, then season with a pinch of sea salt. Stir fry, with heat on medium-high, stirring with a wood spatula. Add spinach stems, and toss a couple seconds. Add the rest of the spinach leaves. Add a pinch of sea salt to each layer. Add peanuts and raisins, and continue to stir until the spinach has wilted.
Enjoy your morning porridge. Leave a comment and let me know your favorite porridge recipe, or way to use up leftover whole grains. Want more porridge recipes? Click here. Or check out any of these recipe posts on our website:
- Oatmeal Recipes
- Congee Recipes
- Eight Treasures Congee
- Bulgur Porridge Recipes
- More Macrobiotic Breakfast Recipes
Watch this being made on our Basic Macrobiotcs YouTube channel, or copy and paste this link: https://youtu.be/oFKThmoOVmw.