Rice Porridge

Date: Fri, 27 Aug 93 18:49:10 BST
From: Dennis Furey <df@doc.imperial.ac.uk>

I figured out a good recipe lately that I would like to share with y'all. A
batch of this stuff for breakfast tides me over for about twelve hours even
through a workout without being too heavy. It's seriously strong, but that's
the way I like it.

Rice porridge

1/2 cup rice flakes
1/2 cup broad wheat bran
3 cups water
3 cloves
1/3 cup raisins or sultanas
1 apple
1 1/2 tablespoons cinnamon bark
2 tablespoons freshly grated ginger
5-10 drops vanilla essence
lots oatbran

preparation:

Combine the water, rice flakes, wheat bran, and cloves in a pot on a
low flame, never allowing it to do more than simmer. Wash and add the
sultanas. Peel and slice the apple, the thinner the better, and throw
it in. Let it cook nice and slowly, confident that it will thicken
with time. Stir it occasionally while grinding the cinnamon to a
powder with a suribachi or a mortar and pestle. You can use a blender
or a food processor if you must, but then you'll miss the chance to
enjoy the scent. Supermarket cinnamon or a three inch cinnamon stick
can be substituted, but it's ten times better with the kind from
Indian or Asian food stores that looks like it was just chiseled off
the tree. Add the cinnamon. When the apples slices look tender, turn
off the heat, grate the ginger over the pot and stir it in, and
finally add the vanilla.

Serve this mixed with whatever you use for milk, and heaps of oatbran
on top of it, and if you want to feel really good, try garnishing it
with some of that roasted oatbran for which I posted a recipe a while
ago.