Breakfast Brown Rice Cereal Recipes

BROWN RICE BREAKFAST PORRIDGE

Brown Rice Breakfast Porridge image

Use up that leftover brown rice and try something new for breakfast. Experiment with it to make it your own, you can try using any mixture of dried fruit instead of the blueberries.

Provided by CHERRY007

Categories 100+ Breakfast and Brunch Recipes Cereals

Time 30m

Yield 2

Number Of Ingredients 8

Ingredients

1 cup cooked brown rice
1 cup 2% low-fat milk
2 tablespoons dried blueberries
1 dash cinnamon
1 tablespoon honey
1 egg
¼ teaspoon vanilla extract
1 tablespoon butter

Steps:

Combine the cooked brown rice, milk, blueberries, cinnamon, and honey in a small saucepan. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
Beat the egg in a small bowl. Temper the egg by whisking in some of the hot rice, a tablespoon at a time until you have incorporated about 6 tablespoons. Stir the egg into the rice along with the vanilla and butter, and continue cooking over low heat for 1 to 2 minutes to thicken.

Nutrition Facts : Calories 318.3 calories, Carbohydrate 44.7 g, Cholesterol 118 mg, Fat 11.6 g, Fiber 2.7 g, Protein 9.9 g, SaturatedFat 6.1 g, Sodium 130.3 mg, Sugar 20.7 g

HOMEMADE BROWN RICE HOT CEREAL

Homemade Brown Rice Hot Cereal image

Another Cookgirl original! A nutritious, hearty breakfast cereal much less expensive to make at home instead of buying at the supermarket. I live off this in the cold winter months. Really delicious used in various bread recipes. Also can use basmati, jasmine or regular white rice, but brown is the healthiest.

Provided by COOKGIRl

Categories Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 2

Ingredients

4 cups short-grain brown rice or 4 cups long grain brown rice
1/4 teaspoon salt (optional)

Steps:

In clean, dry skillet (preferably cast iron) toast brown rice on medium heat. Lower heat if rice starts to smoke.
Toast rice for about 10 minutes, stirring constantly so that grains do not burn. Rice should turn a medium brown. Set aside to cool slightly.
In blender fitted with steel blade, or in grain mill or food processor grind browned rice to the consistency of medium coarse cornmeal (grainy but not powdered.).
The grinding process will have to be done in 3/4 cup portions to allow the rice grains to grind effectively.
To store: Place ground rice cereal in airtight container or "ziploc" bag. The cereal must be kept either refrigerated or frozen. Brown rice goes rancid quickly if stored in cupboard.
To prepare hot cereal: (1 serving/thick consistency*).
In small saucepan with 1 cup of rapidly boiling, salted water gradually add 1/3 cup scant of prepared brown rice cereal using a fork to stir well. *For thinner consistency cereal, either increase amount of water, or reduce amount of cereal. Continue to cook rice on high for about 30 seconds breaking up any lumps. Reduce heat until boiling subsides, cover pan tightly and simmer for 10 minutes.
Serve with your favorite toppings if desired. Season with salt if necessary. My favorite additions are toasted nuts, raisins and cardamom!

Nutrition Facts : Calories 2751.2, Fat 20.4, SaturatedFat 4.1, Sodium 30.4, Carbohydrate 578.9, Fiber 25.8, Protein 57

ESALEN BROWN RICE BREAKFAST CEREAL

Esalen Brown Rice Breakfast Cereal image

This recipe is from the Esalen cookbook. I have made it several times. You can use soy, rice or almond milk if you have milk allergies. It keeps you full all morning. I like it with a dollop of yogurt on top.

Provided by AddieRose

Categories Breakfast

Time 10m

Yield 4 Cups, 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups brown rice, cooked
1 cup nonfat milk
1 cup apple, chopped
1 cup cashews
1/4 cup dried cranberries
1 teaspoon cinnamon
1 teaspoon vanilla
1 teaspoon salt

Steps:

Combine cooked brown rice and all other ingredients in a bowl or large Tupperware. Stir to combine.
Put in the fridge for 12 hours or overnight (this allows the rice, fruit and nuts to soak up the milk and spices).
Warm and serve. This is good with a dollop of yogurt!

Nutrition Facts : Calories 583.8, Fat 18.8, SaturatedFat 3.8, Cholesterol 1.2, Sodium 839.6, Carbohydrate 91.2, Fiber 5.6, Sugar 9.2, Protein 14.8

HOT RICE CEREAL WITH NUTS AND RAISINS

Hot Rice Cereal with Nuts and Raisins image

Use leftover rice to make a wholesome breakfast that's great for someone who avoids gluten, or anyone at all.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 6

Ingredients

3 cups cooked long-grain brown rice
2 cups whole milk
3 tablespoons maple syrup
1/4 cup chopped toasted almonds
1/4 cup golden raisins
Pinch of ground nutmeg or cinnamon

Steps:

In a medium pot, combine rice, milk, and maple syrup over medium-high. Bring to a boil and cook, stirring occasionally, until thickened slightly, 3 minutes. Divide among four bowls and top with almonds and raisins. Serve with nutmeg or cinnamon.

Nutrition Facts : Calories 341 g, Fat 8 g, Fiber 4 g, Protein 9 g, SaturatedFat 3 g

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