Soupy Rice is something my mother-in-law made my husband and her other kids on cold days, sick days and days when they just want something comforting. It’s super simple and super de-lish…it’s just rice, milk, butter and dash of seasoning…definitely a meal that’s ready in under a half hour. It reminds of mac and cheese except without the mac or cheese. 🙂
So now, in the fall, when it starts getting cold out this has turned out to be a staple in our home as well. And, because of fondness of one-pot-meals….I started throwing in some veggies as well…sometimes it’s zucchini, sometimes it’s broccoli, sometimes it’s sautéed kale….just depends on what we have on hand and what we feel like.
You can definitely feel the L-O-V-E put into this recipe.
- 1 cup rice, triple washed
- 2 cups water
- 1 cup milk
- 1½- 2 cups zuchinni, washed and chopped into ¼ in. rounds.
- 1 tablespoon butter
- ½ teaspoon ground pepper
- ½ teaspoon seasoning salt or your favorite dry herb mixture
- 1 teaspoon salt, or to taste.
- Place all ingredients in pot and cook on medium high heat.
- Once the liquid comes to a boil, turn heat to low, cover and cook for 20 minutes.
- After 20 minutes, the rice should be cooked. Depending on how thick or thin you like this porridge you can either add a little bit more milk to make it more soupy or cook it uncovered for a few more minutes to thicken up....both ways are delicious.
Gluten Free Notes: Completely Gluten Free!
Yogic Cooking/ Ayurvedic Notes:
Adding a ½ teaspoon of ground ginger or jalapeno will help your body digest better as well as help overcome cold/flu faster.
Kapha body types can make this using goat's milk rather than cow's milk.
Depending on your Ayurvedic body constitution (dosha), you can switch out the vegetables depending on what suits your body type best.