Cold Day Comfort Food
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. And, because I LOVE veggies, I added to her recipe :).
This is one of those comforting, mac and cheese type of recipes…except without the mac or cheese, lol.
Versatile & Adaptable
So now on cold days or sick days, this has turned out to be a staple in our home as well. And, because of my fondness of one-pot-meals….I started creating a variety of different versions of this recipe. You can easily swap the rice with quinoa. And change up the veggies…zucchini, broccoli, fennel….all of these work awesome and make this recipe adaptable to what you have in the fridge.
The most important ingredient in this recipe is the L-O-V-E!
Soupy Rice with Zucchini: cold day comfort food.
Ingredients
- 1 cup rice, triple washed
- 2 cups water
- 1 cup milk
- 2 cups zucchini, washed and chopped into 1/4 in rounds
- 1 tablespoon butter
- 1/2 teaspoon ground pepper
- 1/2 teaspoon salt, or to taste
- 1/2 -1 teaspoon of your favorite seasoning blend*
Instructions
- Place all ingredients in a large sauce pot and cook on medium 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 would like this porridge, you can either add a little more milk to make it more soupy or cook it uncovered for a few more minutes to thicken it up. Both ways are delicious.
Notes
Vegan Notes: In place of cow’s milk use coconut milk. And in place of butter use your favorite vegan butter substitute. I think Miyoka’s works great.
Gluten Free Notes: Completely GF.
*Regarding Seasoning Blends, depending on the vegetables you use, the following blends work well: All-Purpose Seasoning, Italian and Mediterranean.
