Somehow, though I am loath to repeat dinner recipes (so many new foods to try!), I dig in—with gusto—to the exact same breakfast every weekday in the winter: oatmeal with apples, walnuts, and brown sugar.
This recipe won’t totally unseat my oats. But it has created a spot for itself in a newly-created breakfast “rotation.” It has all the good qualities of my dear oatmeal—warm, filling, cooks while I shower—plus offers the chance to eat something tropical-ish while I stare out at a decidedly un-tropical February ice storm.
Note: you need to soak the rice overnight before cooking. Continue reading “Black rice breakfast porridge”