Brown Rice Farina


Ah, another rainy morning in Seattle. Hello June. I’ve really been looking forward to June this year. Not only because I graduate, but because my life is ready to be filled with the beautiful vegetables soon to arrive in my CSA.

It sounds like farms around Washington are having a rainy season too. I was supposed to help out on a farm in Duvall last week, but with all the rain and mud, the trip got canceled. I was also notified the other day that my CSA wouldn’t arrive until late June because of the cold weather this season. I guess the vegetables just need a little more time. Hmm, don’t we all.

Well, what could be better on a dreary morning than a warm bowl of brown rice farina. What are your thoughts on brown rice farina? Love it? Hate it? Have no clue what I’m talking about? I came to know brown rice farina a couple of years ago when I was on an elimination diet trying figure out if I had food allergies. For anyone unfamiliar with an elimination diet, it typically involves cutting out dairy, soy, gluten, sugar, caffeine, and any processed foods. Depending on your body and the purpose of the diet, you might also have to cut out fruit, especially citrus.

Brown rice farina quickly became one of my favorite breakfast foods. Brown rice farina is simply ground up brown rice. When it’s cooked, it becomes similar in texture to oatmeal or any other hot cereal. It’s perfect for those with food sensitivities, allergies, or anyone simply looking for a healthy breakfast. Its neutral flavor is perfect because you can add whatever you like to it: milk of your choice (rice and almond are delicious), fresh fruit, dried berries, ground up flax seeds, nuts, or a drizzle of agave. If you cannot have sugar, you might be able to get away with a sprinkle of stevia. Regardless of your toppings, it’s a delicious way to start your day!


1 cup brown rice farina
3 cups water
1/2 tsp salt

Bring 3 cups of water and 1/2 teaspoon of salt to a boil. Add 1 cup brown rice farina and turn heat down. Cook for about 5 – 8 minutes stirring occasionally. Be careful not to overcook. Serve with the toppings of your choice. I added in rice milk, chopped almonds, blueberries, raisins, and dried gogi berries.

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Comments

  1. says

    I have never heard of farina before but it sounds yummy! I am guessing it is the similar to cream of wheat in texture. I am definitely going to give it a try, thanks lady! Love ya!

  2. Anonymous says

    We tried the farina today for breakfast and it was great. My children really enjoyed it.

    We had maple syrup crushed almonds and raisins. I wasn’t quite sure how to eat this type of cereal before.

    Its nice to have another gluten free option.

  3. Anonymous says

    I tried this with rice I ground in my coffee grinder. I ground it to the consistency of coarse flour (about 10 seconds in the grinder, just until I couldn’t hear the rice grains bouncing anymore)
    Cooked it as you stated, 1/2 cup rice to 1 1/4 cup of water. I added 2 Tbsp of ground flax seed, 2 Tbsp brown sugar, dried dates and fresh blueberries. Added a little yogurt and mmmmmm.
    Thanks!

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