Brown Rice Porridge

Wow. That is one craptastic photo. I tried to be artsy-fartsy with it, but it only ended up looking silly.
Cause it's super natural to eat your food off the deck railing, right? Right? Sure it is. At least the coffee cup is awesome...Wheat Montana. Adorbs.

The thing is, I created this recipe out of two things, two explosive things that when combined create a belly-warming-runner-fueling-bowl-of-creamy-bliss: poverty and laziness. Poverty in the way that quinoa is more expensive than brown rice and therefore, less attractive to someone who just bought a new bike. Laziness in that way that if I'd actually taken myself to the store on that said new bike, I would've discovered that quinoa was, in fact, on sale.

What a cruel world.

But really, it's totally cool. This is so heavenly for breakfast that not only did I not miss my favored quinoa dish, I decided that rice porridge was equally delish and equally rife with possibility for the future. Winner!

I'm calling this recipe porridge, but it really seems more like soft rice pudding to me. I started by making a whole pot of brown rice, from which I ate out of for 5 days...5 beautiful mornings with 5 beautiful bowls of beautiful rice. I boiled 2 cups brown rice with 2 cups water and 2 cups soy milk, cooking it down till all the liquid was gone and the rice grain was soft and chewy.

I had one bowl of porridge directly from that first pot, pausing only to add a handful of dried cranberries and a dash more soy. It was good...

...but not as good as the day after. That fateful morning, I put a small saucepan on the stove and added:
1/2 cup soy milk
3/4 cup leftover rice

I brought it to a boil and simmered for about 10 minutes, then looked in the pan to discover the smoothest, creamiest, alabaster rice concoction in the world. Oh sweet jesus...say it ain't SO! I poured it into a bowl, tossed in a banana and a few raisins, and proceeded to land on the moon.