Bone Broth Rice Porridge

Bone Broth Rice Porridge

The flu was bad this year. And I’m just talking about the common one that goes around the office every year, not the coronavirus. I thought I had dodged it like in years past, but alas, I succumbed to the virus this time. I was out of the office for a week. My voice was gone, I had a 102.8 F fever for three days, I was coughing and my nose was running. Suffice to say, I was really really sick. All I wanted to do was sleep.

Shout out to my husband for taking care of me for a week; making sure I was hydrated, ensuring I took my meds on time, and feeding me. It’s so hard finding something to eat when you’re sick. You have no appetite but you need to eat things that won’t make you feel worse but packed with nutrients. I basically lived off rice porridge for a week. Growing up Chinese, rice porridge (or congee or jook) is the best remedy when sick. It’s easy on the stomach and filling. The only thing is I wish there was a bit more nutrients.

I decided to make my rice porridge with Lono Life to add some extra benefits. I keep my pantry stocked with Lono Life bone broth packs because they’re super convenient and take up very little space. Lono Life bone broth is packed with collagen protein and fiber. The bone broth is easy to digest so it’s gentle even on a sick tummy like mine was. There are many benefits from drinking bone broth; one of them is consuming more collagen. Collagen is the most plentiful type of protein in our bodies and is responsible for several biological functions. By adding Lono Life, not only did it add a delicious bone broth flavor, it also added a little extra oomph of nutrients to help me get better faster.

Rice Porridge

February 16, 2020
: 4 servings
: 5 min
: 1 hr
: 1 hr 5 min


  • 1 cup brown rice
  • 1/2 tablespoon olive oil
  • 8 cups water + 1 cup additional reserve
  • 1/2 teaspoon salt
  • 1 inch knob of ginger, smashed
  • 2 stick packs (30g total) Lono Life Grassfed Beef Bone
  • Step 1 Wash rice until the water runs clear.
  • Step 2 In a large dutch oven, add oil over medium heat. Add rice and toast for about 3 minutes.
  • Step 3 Add water, salt, and ginger and bring to a boil.
  • Step 4 Lower heat to low and simmer without a lid for an hour, serving occasionally to ensure the porridge doesn’t stick to the bottom.
  • Step 5 Remove ginger from pot.
  • Step 6 Add Lono Life Beef Broth and stir to mix in completely.
  • Step 7 Rice porridge thickens while it cooks and continues to thicken as it cools. Add the reserved water if desired to reach preferred consistency.

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