I already told you that I was studying to be a health coach at the Institute for Integrative Nutrition  from New York and the last topic we have given was about whole grains. There are many options to choose from and I have made it my goal to try them all and experiment with them.

Since porridge is my breakfast of choice (along with green smoothies), I want to make different versions with other cereals, and since I had brown rice at home, I got to work. It is a kind of rice pudding that is eaten hot, but it is incredibly good and it is even more satiating than oatmeal (or at least it seems that way to me). You can use any sweetener, fruit, cocoa instead of carob and in general add or remove any ingredient, the only essential ones are rice, water and vegetable milk (I used soy-milk).



  • 1/2 taza de arroz integral (100 g)
  • 1 taza de agua (250 ml)
  • 2 tazas de leche vegetal sin endulzar (500 ml)
  • 1 cucharada de mantequilla de almendras
  • 1 cucharada de harina de algarroba
  • 2 cucharaditas de azúcar de coco
  • 2 plátanos
  • Pistachos y almendras laminadas para decorar (opcional)


  1. Soak the rice overnight or for at least 4 hours. This step is not essential, but it helps us eliminate phytic acid (which can steal nutrients from our body), makes the rice more digestible and cooks faster.
  2. Put the rice and water in a saucepan and cook over high heat until it starts to boil, then lower the heat to medium high and cook for about 10 minutes, stirring occasionally.
  3. Add the milk and cook for another 20 minutes. The more you stir, the creamier it will come out.
  4. Off the heat add the butter and carob. Stir until well combined.
  5. Serve in two bowls or bowls. Put a teaspoon of sugar and a chopped banana in each bowl.
  6. To decorate we put pistachios and sliced almonds. The almonds are toasted for a few minutes in a frying pan without oil. This step is entirely optional.
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