Slow Cooker
Breakfast Cure was created in a 1.5-2 quart slow cooker. When using a large or wide crock, add an extra 1/2 cup of water.
Pour contents into your slow cooker, add water, stir, cover, and set to low (approximately 170 degrees Fahrenheit), and cook for 7-12 hours.
Slow-cooker instructions, including the recommended number of cups of water, are listed on the back of each packet.
Pressure Cooker
There are many good ways to cook Breakfast Cure in an instant pot or any rice cooker with a porridge setting.
- Set pressure to low, close the vent and follow the time and water amounts on the back of each packet.
- For Mango Sticky Rice, Masala Chai, and Dark Chocolate another option: set the pressure to high, cook unvented for 15 minutes, let rest 10 minutes, vent and stir well before serving.
- If you have it, use the slow cook normal setting and cook overnight.
Stovetop
Recommended for
Mango Sticky Rice, Masala Chai, and Dark Chocolate.
While not an overnight solution, you can use this technique in the evening and reheat it in the morning for breakfast perfection.
- Add contents of packet to saucepan
- Add water as directed on the packet
- Stir and bring to a light simmer.
- Be attentive! Continue stirring and adding water as needed until done when the rice begins to break down.
For more detailed instructions visit:
I am spoiled using my fancy Japanese rice cooker with a porridge setting because I use milk instead of water. Using milk adds a creamy taste to porridge that doesn’t happen when cooking with water.
– Kiyoko
“We love the new flavor of the cure. My husband REALLY loves it! Breakfast Cure is an easy way I can have a warm, satisfying breakfast that is truly nourishing and gentle on my stomach. I like it and it likes me!“
– Cindy