Total Time
6hrs 15mins
Prep 15 mins
Cook 6 hrs

In 'More Make It Fast, Cook It Slow' by Stephanie O'Dea


  1. Use a 6-quart slow cooker; butter the inside of your stoneware insert.
  2. Rinse the brown rice and quinoa thoroughly in cool running water, and dump into your buttered crock.
  3. Add both kinds of oats, apples, vanilla, cinnamon, and brown sugar.
  4. Pour in all 10 cups of water; cover and cook on LOW for 6 hours or on HIGH for 4 hours, until the brown rice is completely tender.
  5. Take the lid off of your cooker and stir very well.
  6. Unplug, and let the porridge sit in the cooling slow cooker for 10 to 15 minutes before serving.
  7. Add additional brown sugar, if desired, to taste at the table.