This is a breakfast that motivates me to get out of bed in the morning. It’s not really a recipe, but it makes scavenging for food in the morning simple and something to look forward to.
When I cook rice for dinner, I usually make extra so we have leftovers for breakfast and lunch the next day. (Lunch is always leftover dinner from the night before around here.) Obviously avoid it if you’re on a strictly grain-free or low-carb diet. If you’re like me, however, and you either can’t afford grain-free right now or your body is demanding more carbs because of stress or more physical activity, here is how I cook rice to maximize its benefits.
- For one thing, very few people — those with no known gut, immune, hormone, or food sensitivity/allergy issues — should actually be eating brown rice. It is harder to digest, even if soaked beforehand, and it honestly doesn’t taste very good. White rice is much easier on digestion; and although it doesn’t offer much nutritionally, it doesn’t cause much harm, either.
- Use a rice cooker, one with a “keep warm” setting so you can leave it on your counter overnight and wake up to fresh, hot rice in the morning.
- Cook your rice in homemade bone broth. I make about a gallon of stock weekly from leftover bones and vegetable scraps collected and frozen from dinners over the previous week. I’ll discuss my method in another post. For now, cooking your white rice in stock increases its digestibility; infuses the rice with important proteins, vitamins, and minerals; and tastes infinitely more delicious than rice cooked in water. It’s a great way to get more stock into your diet.
- Season your rice with unrefined salt. I use Redmond’s Real Salt. Eyeballing it, I think it usually comes out to about a 1/2 tsp per cup of cooked rice (1/2 cup uncooked).
- Always serve your bone-stock-cooked rice with a thick pat of grass-fed butter on top.
- Poach your eggs this way if you’re cooking more than one. I recommend at least two per person (served atop maybe 1/4 C cooked rice for moderate carbage) for enough a.m. protein.
Assemble your bowl(s) of rice with butter while your eggs are poaching. Drain and serve the eggs on top, and use your fork to break them open so the yolks soak into the buttered rice. Sprinkle a little salt and/or pepper on top.
Even if runny yolks ick you out now, please try this at least once. Served this way, their velvety lusciousness will probably win you over.
I’ve made this with homemade Spanish rice before as well. It is delicious with sliced avocado and salsa added.