Coconut Milk Rice Porridge for Gastritis

I’m having gastritis… again…

These last 3 days I felt nauseous because of my period pain. I only ate a little food but I took the same amount of supplements and I took painkillers for about 2-3 pills per day. It might be a bit too much for my stomach. I felt burning sensation every time I eat any food. Extra Virgin Olive Oil helped to ease the stomach irritation but I know I need to help the healing process faster by eating a soft and bland food.

I wanted to eat a different kind of porridge than what I usually make. Something that tastes more Indonesian, something that just likes “Bubur Merah Putih” or Red White Porridge (It’s practically a sweet coconut milk and white rice porridge, the sweetness is from coconut sugar).

The first step was, I need to make sure the ingredients won’t irritate my stomach furthermore.

Coconut Milk

According to gastritis.club, coconut milk has an approximate PH of 6.55, it means it is not very acidic and close to neutral. So, it should be safe for people with gastritis or acid reflux symptoms. It also contains fiber that according to livestrong.com, it might improve gastritis.

Black|White Rice

According to gastritis.club, white rice has an approximate PH of 6.35, so it’s safe! I can’t find the PH level of black rice in this site, but I assume it’s about the same 😀 Rice is a source of fiber, so we are good!

Pandan Leaves

Pandan leaves is very common to use in South Asian cooking. In Indonesia, we use it as ingredients for porridges, desserts, soups, and many other cooking recipes and also as a natural food coloring. This leave is very fragrant, that’s why we use it a lot on dessert recipes.

I can’t find information that relates pandan leaves to gastritis, but I found information about the health benefits of this leave, from lowering blood pressure, helps in controlling blood sugar, pains and cramps reliever (Whatttt??? How could I don’t know about it?!), natural mosquito&roaches repellant, rich in nourishing essential oils (glycosides, alkaloids, traces of tannin and isoprene esters), help with gout problem, anti-carcinogenic properties, used for skin and hair health, and boost our appetite (source). Well, sounds good enough for me!

Salt

Salt is included in a list of food to avoid in gastritis, so I will only use a little to taste.

All ingredients sound okay for gastritis, so I made my first trial of this porridge this morning and it turned out good. My stomach didn’t feel irritated after I ate it, yay!

Please leave a comment in the comment section below and let me know, how do you like this recipe and whether it’s irritating your stomach or not. I hope y’all like it!


Coconut Milk – Black&White Rice Porridge

Coconut Milk - Black&White Rice Porridge
Coconut Milk – Black&White Rice Porridge

Serves: 2 – Cooking time: 7.5 hours

Ingredients
1/4 cup of black rice
1/4 cup of white rice
1 cup of thick coconut milk
3 cups of mineral water
1 piece of pandan leave
1/2 teaspoon of sea salt
Directions
  1. Clean the rice from possible debris/rocks. Soak the black and white rice in a good water (mineral water) for 7 hours (or overnight)
  2. After 7 hours, rinse the rice and then set aside
  3. In a medium pot. Heat 3 cups of water over a medium-high heat, when it’s boiling add the black&white rice, bring to boil for about 15 minutes.
  4. After 15 minutes, stir the water rice mixtures, add the pandan leaves, coconut milk, and sea salt. Let it boil for about 10 minutes.
  5. After 10 minutes, the mixture should appear thicker and porridge-like. Keep stirring for about 5 minutes. Make sure there is no burnt rice on the bottom of the pot.
  6. Turn of the heat, take out the pandan leaves, serve warm.

 

Rice Red Lentils Porridge with Carrots and Shiitake Mushrooms

PS: this post contains affiliate links, thank you for your support!

I’m having gastritis, it sucks 😖

It started 3 days ago. I had a bad lunch that caused me feel unwell all day and before bedtime, I drank green tea latte that irritated my stomach (seriously, Ellie?🙄). The next day I ate my normal food, I still can feel heartburn once in awhile but I thought it’s going away because I took turmeric+ginger capsules to relieve it.

I felt better yesterday morning, I had vegetables soup for lunch, my stomach feels fine. About half of hour after that I felt lower back pain, it’s almost my period (again 😓) so I thought it’s normal. I just need to make some pineapple ginger juice to relieve the pain. So I did, I made pineapple+ginger+raspberry juice, the ultimate anti-inflammatory juice! It tastes soooo good!

15 minutes after that I felt burning sensation on my stomach, I started to feel nauseous not long after that. Ohhhh what I’ve done?! Was the pineapple too sour for my irritated stomach lining?!

I told my doctor about what happened, she seemed upset. She said I shouldn’t take anything other than medicine that she prescribed, she refers to the pineapple+ginger+raspberry juice (she put me on Cefixime+pantoprazole+diclofenac+serratiopeptidase these last 10 days before I take the new medicine that she prepared) and I should always update my health status, including when I have gastritis. Oopsieeee… how could I know that gastritis is a big deal that needs to be reported? 😬

So, she told me to eat only light food (porridge n stuff) for 2-3 days, only drink warm water, and do not take anything other than what she prescribed! Lesson is taken 😣

I made a Rice Red Lentils with Carrots and Shiitake Mushrooms Porridge this morning. Nothing fancy, just some nutritious light food with a good taste 😋 Oh I just made up the recipe and it turned out good 😆 Check out the recipe below:

Rice Red Lentils Porridge with Carrots and Shiitake Mushrooms Recipe

Ingredients:

  • 1/2 cup of organic rice, wash and clean
  • 1/2 cup of red lentils, wash and clean
  • 1/2 medium carrot, cut into small cubes
  • 3 pcs of shiitake mushrooms, cut into small cubes
  • 1 tbsp of olive oil
  • 1 tbsp of Rapunzel vegetable broth (optional)
  • 1 tbsp of coconut aminos (you can replace it with soy sauce if you don’t have it)
  • 3.5 cups of water

How to Make:

  1. Warm up the olive oil in a small pot over medium-high heat. After it’s quite hot, add the shiitake mushrooms, stir, wait until it shrinks.
  2. Add the rice and red lentils, stir fried for about 1 minutes
  3. Add the carrots, stir fried for about 30 seconds
  4. Add the water, vegetable broth (if you use one), and coconut aminos (or soy sauce), bring to boil, after that turn the burner down to low heat. Cover for about 20 minutes, stirring occasionally so the bottom part won’t burn.
  5. After 20 minutes, stir again for about 2 minutes, serve warm

Note: If your stomach is too irritated, don’t use the vegetable broth, because it has some spices in it.

I use Rapunzel vegetable broth, I think it tastes great and it’s organic.

I bought it from iHerb. The best source when you live in China, need something healthy, good quality, and at a very reasonable price! I don’t mind to wait for 10-14 days for the order to be delivered from the United States to China. Get 5% off on your first order:

https://www.iherb.com/pr/Rapunzel-Vegetable-Broth-4-41-oz-125-g/30388?rcode=ZAC6777

Since I’m avoiding soy sauce as much as I can, I use a coconut aminos as the replacement. I use Coconut Secret brand, it’s organic, gluten-free, non-GMO, no MSG, and vegan.

I bought it on iHerb. Get 5% off on your first order:

https://www.iherb.com/pr/Coconut-Secret-The-Original-Coconut-Aminos-Soy-Free-Seasoning-Sauce-8-fl-oz-237-ml/24098?rcode=ZAC6777