With Turmeric, Probiotic Boost Option & Batch Prep Tips
Smooth, rich, and deeply comforting, this savory porridge is enhanced by fermentation, warming spices, and a creamy finish — easy on digestion, full of flavor, and great for meal prep.
Ingredients (Serves 2–3):
- 200g (1 cup) lactofermented brown rice (see rice fermentation recipe in comments)
- 375–500ml (1.5-2 cups) broth or water (I use evaporation method, but cook rice however you normally do, it’s not important) (chicken, vegetable, or bone broth for extra richness)
- 250ml (1 cup) milk (whole milk for creaminess)
- 5g (1 tsp) salt (adjust to taste)
- 15g (1 tbsp) butter or coconut oil (for extra silkiness)
- 15g (1 tbsp) fresh ginger, sliced or minced from a jar is fine (optional, for warmth)
- 5g (1 clove or 1 tsp) garlic, minced (optional. I normally skip this…)
- 2g (½ tsp) ground turmeric (for color and anti-inflammatory benefit)
- 1g (¼ tsp) white or black pepper (black pepper enhances turmeric absorption)
Optional Savory Toppings:
- 1 soft-boiled or poached egg
- 100g (¾ cup) shredded chicken, pork, or tofu
- 30g (¼ cup) grated cheese (Parmesan, aged cheddar, or nutritional yeast for vegan)
- 20g (2 tbsp) chopped scallions or chives
-
30g (2 tbsp) fermented vegetables, such as:
- Kimchi
- Pickled mustard greens
- Sauerkraut
- Lactofermented carrots
- 10g (1 tbsp) toasted sesame seeds or crushed peanuts
- 5ml (1 tsp) soy sauce, tamari, or fish sauce
- 15–30g (1–2 tbsp) full-fat Greek yogurt or kefir (optional probiotic boost – stir in when warm, not hot)
Instructions:
1. Cook the Fermented Rice Base
- In a pot, combine fermented brown rice with broth or water.
- Bring to a boil, then reduce to a gentle simmer.
- Add ginger, garlic, and turmeric.
- Cook uncovered for 90–120 minutes, stirring occasionally, until the rice breaks down into a creamy porridge.
2. Make It Creamy
- Stir in milk and butter or coconut oil.
- Simmer for another 10–15 minutes, stirring to prevent sticking.
- Season with salt and pepper.
3. Adjust Consistency
- Too thick? Add more broth or milk.
- Too thin? Simmer longer.
4. Cool Slightly & Add Yogurt or Kefir (Optional)
- Let porridge cool to a warm (not hot) temperature — about 50°C (122°F) or warm to the touch.
- Stir in Greek yogurt or kefir gently to preserve live cultures.
5. Serve with Toppings
Top each bowl with your choice of:
- Egg
- Shredded protein
- Cheese
- Soy sauce or tamari
- Scallions, sesame seeds, chili flakes
- Your favorite fermented veggies, like sauerkraut or lactofermented carrots
Make-Ahead & Freezing Tip:
You can ferment and cook a large batch of brown rice, then portion it into freezer-safe containers (about 200g per portion) for quick use. Thaw overnight in the fridge or gently warm from frozen before making your congee — a huge time-saver for busy days!