• Brown rice 1 cup (feel free to use white rice which is easier and typically how it's made, I prefer to use brown even though its a little tricker)
• Broth 4 cups (bone broth is best if available)
• Water 6 cups (feel free to replace broth for water to make it stronger)
• Gray Sea Salt 2 tsp
• Ginger 2" chunk cut into 4 slices
• Ghee/butter a healthy spoon full or to taste (may be added when serving hot if desired)
• Seasonings for serving: soy sauce, toasted sesame oil, chopped fresh ginger, green onions, Furikake blend, chili oil
• Optional toppings (or eat plain): steamed or sauteed bok choi/cabbage/greens, mushrooms, garlic and onions sauteed in butter, get creative! I love a baked murasaki sweet potato, avocado and kim chi with mine along with some air fried tofu or shrimp. It can also be wonderful as a simple morning porridge.
• Optional: add 1 lb boneless chicken thighs during cooking, remove halfway through cook time and shred for serving later

Directions

• Rinse and drain rice
• Combine rice, ginger, (chicken), broth, water, salt, and a splash of soy sauce in a slow cooker
• Cook: High 5-6 hrs; Low 7-8 hrs
• Porridge is done when the consistency is nearly smooth
• Serve alone or with desired toppings