A perfect breakfast for those who have digestive problems and want to start the day with something satisfying and good, but also light. It is a well-known macrobiotic recipe, the brown rice cream. Just like porridge, which is obtained by cooking oat flakes in water, brown rice cream can be eaten both sweet and salty. Personally I don’t mind either way, but I have a fondness for the sweet variant, because it has a low glycemic load and is very good, perfect in cold seasons. Wholemeal (heavily cooked) rice is an ancient remedy for those with digestive problems, and easily suffer from indigestion and heartburn. Suitable for example for those with gastritis, who cannot take milk in the morning, nor foods that are too sweet and fatty, this rice cream is a healthy and perfect breakfast, which despite being satiating does not provide more than 220 calories.
For those with constipation problems,I recommend instead the non-wholemeal basmati rice (which has a lower glycemic index than other types of rice) or wholemeal red.

The only drawback: you should prepare it in advance. In fact, the rice should be soaked for one night (or half a day), then drained and cooked until it is pulped. The cooking is also long, so I always prefer to prepare it in the afternoon in larger quantities, for example on Sunday, and then just heat it up in the morning.

HEALTHY BREAKFAST WITH WHOLEMEAL RICE CREAM
For 4 portions
For the base
150 gr of brown rice or basmati or wholemeal red rice (the latter variant is suitable for those with cholesterol problems)
a liter of water
To season the cream
a teaspoon per person of organic almond or hazelnut butter (10 g) 
a level teaspoon of honey (a calorie-free sweetener such as stevia is also fine) mix of spices: cinnamon, clove powder, ginger powder, cardamom powder, grated peel of lemon one level teaspoon of powdered or toasted flax seeds

Procedure: the rice should be rinsed and soaked in a liter of water for at least 5 hours. Some say this can be skipped.
Then the water is thrown away (do not cook it with the same water, because it is full of impurities), the rice is drained and put in a large pot with 7 parts of water for each part of rice. So 150 grams of rice correspond to about 950 ml of water, except basmati: in this case, 400 grams of water are fine for 150 grams of basmati. Cook the rice in salted water until the grains soften well, so for about an hour for both white and red brown rice, while the basmati rice will pulp in less time, about 40 minutes. Then pass it in the blender to cut preparation time in half and save gas costs, along with the almond butter, spices and flax seeds.
Pour the cream into four bowls. Do not add fruit to avoid overloading your breakfast with sugar. Sweeten with honey or stevia.
If you use red rice, the cream is pink 🙂
I taste warm in the morning with a large cold spoonful of whole Greek yogurt. In this way I have a complete breakfast, prebiotic and probiotic, healthy and detox, for 300 calories.
Those who want to balance the rice cream with proteins, can blend it once cooked with 60 grams of delactosed Greek yogurt per person. For 150 gr: 250 gr of yogurt.