Rice for Breakfast


Still on the subject of breakfast, I am a big fan of making a pot of rice every few days and storing it in the fridge (still in the pot … why not? …saves on washing dishes and cuts down on my use of plastic containers that may leach nasty stuff into my low crap food.) I eat that rice cold, like a breakfast cereal.

Rice is easy to cook. The trick is to have a pot with a fairly heavy bottom. You also need to know how hot the ‘simmer’ setting is on your stove. I always use the same pot and burner, so I know I can go away and leave it to cook by itself. If you have never cooked brown rice before, you’ll want to stick within sniffing distance of the stove during the last 10 minutes of cooking to make sure that first batch doesn’t burn.

Rice is made by combining 2 parts water with 1 part rice. I’m in the habit of washing the rice before I cook it, but that is not necessary.

1 cup of rice with 2 cups of water will make about 3 cups cooked rice.

My latest purchase of organic brown Basmati rice cost $1.35 for one cup of dry rice. That works out to about 45 cents per serving. Basmati rice is always more expensive than regular long grain brown rice, which makes this low crap food very economical.


  • 1 cup organic rice
  • 2 cups water (you can substitute apple juice, broth, or other liquid)
  • Milk or Milk substitute: almond, rice, hemp seed milk, etc.

Optional Ingredients

Remember you don’t need to use all the optional ingredients. Just pick and choose what you like and what you have on hand.

  • Chopped raw nuts: almonds, walnuts, filberts, pine nuts, etc
  • Seeds (whole or ground): sunflower, pumpkin, sesame, flax, salba, hemp, etc
  • Chopped dried fruit: raisons, currents, apricots, dates, coconut, etc
  • Sweeteners: honey, maple syrup, etc
  • Fresh or frozen fruit: berries, apples, peaches, bananas, etc
  • Dash of flavouring: cinnamon, ginger (fresh grated or dry powdered), dark chocolate (grated), allspice, vanilla extract, carob powder, lemon or lime zest


  1. Put the rice and water together in a pot and turn the heat to medium-high.
  2. When the water starts to boil, turn the heat to ‘simmer’ and put a lid on the pot.
  3. Set your timer for 50 minutes for brown rice, 20 minutes for white rice.
  4. Water may seep out of the pot through the lid. This is ok. It the pot starts to boil over, then you need to turn down the heat.
  5. Don’t lift the lid during cooking as you will let out too much moisture and the rice may burn before its properly cooked.
  6. When the right amount of time has passed, gently lift the lid and tilt the pan slightly to the side. If the rice holds in place, it is ready. If the rice starts to slide, there is still too much moisture in the pot, so put the lid back on and return it to the heat for a few more minutes.
  7. To make the rice into breakfast cereal, simply spoon about one cup of either hot or cold cooked rice into a cereal bowl, add any optional ingredients you like and top it off with milk or milk substitute.

Cooked rice can be stored for a week in the fridge … if it lasts that long. Once you get in the habit of always having cooked rice on hand, you will be adding it to salads, soups, snacks and of course breakfast.