Made this last night for this mornings breakfast. I followed the same procedure as for my regular slow cooker congee. Except I used 1 cup of brown rice and about 12 oz cut from a chuck roast I'll be grinding and making meatballs from later today.
Brown rice still has the bran and the germ so there's not as much starch to thicken it. It comes out more like a soft barley and is rather reminiscent of a beef and barely soup in many ways.
The stronger flavor of the brown rice marries well with the beef. The whole grain also makes this a healthier variation worth trying.
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