For François’ military 13k forced march last year (full battle gear with a 28 kilo back pack) he purchased two large sacks of brown rice to carry in his pack to make up the required weight. He found it formed better to his back during the march. Using the rice afterward has required some level of creativity but am finally almost through the second sack.
I thought the following recipe would be great for breakfast on chilly mornings on board. Fast and easy. Would likely have the rice steamed at home as brown takes so much longer than white. And aside from the cooked rice the rest of the ingredients can easily be available on board..

Apricot Brown Rice ‘Porridge’
3 generous servings
3 cups cooked brown rice
(I.5 cups uncooked will give the approximate cooked amount)
1 1/2 cups milk
(more milk can be added if necessary but the results should be a thick and creamy mixture)
(for those not concerned with cholesterol cream would give more of a dessert result)
3 tablespoons agave syrup or honey
pinch of kosher salt
16 dried apricot halves – halved again & quartered
sliced almonds for topping
Combine all ingredients in a medium saucepan and bring to a boil. Reduce heat to medium low and simmer, stirring frequently, until the milk is mostly absorbed and the rice mixture has thickened. This should take about 5-6 minutes. Divide mixture into bowls and top with almonds.