Rubbishy Cookery

  Continuing our dodgy tummy/lower extremity injury series, and using the leftover rice (immediately chilled after cooking, no b. cereus here!) from yesterday’s recipe, we have a classic old world recipe with extras! My grandfather ate rice mit milk for breakfast every morning, but his version was simply leftover white rice reheated with milk. Cheap und gut! This version—my spin, qualifying it for this blog—takes the classic rice mit milk, then goes a sweet step further. But is no less appropriate for those in mild GI distress. I call this a breakfast, but it could easily be a snack, dessert, or bedtime treat. Ingredients: Directions: Put your leftover rice in a bowl and add your milk of choice. I’m using whole cow’s milk, but I have done this with non-dairy milks and it’s fine. I *may* have added a bit too much milk here. That’s okay. Don’t panic. This recipe is very forgiving. Put your bowl in the microwave. I have assumed you are using a microwave safe bowl and have a microwave....

 Today’s recipe is a perfect lunch for when your stomach is a bit off, and it’s simple and easy to make, even with a broken ankle. Should that be your situation. Hypothetically. Ingredients: Directions: Because we are down and out, what with our GI distress and possible additional lower extremity injury, let’s make things as easy as possible and use the rice cooker. Today we’re going to make some converted white rice. White rice is our choice for settling our dodgy tummies today. Let’s save the high fibre brown rice for another occasion/ailment, such as a cold or flu. Let’s follow the directions on the package to make our perfect rice every time. 1 cup rice to 2 cups water in the rice cooker. Don’t forget to plug it in and turn it on! We’ve made those mistakes before, haven’t we? When the rice is done, start making the miso soup—directly right in the bowl! It couldn’t be easier! Spoon a spoonful of miso paste into your bowl and heat up some water (about 500ml) in a kettle but just ...