Homemade Brown Rice Hot Cereal Recipes
HOMEMADE BROWN RICE HOT CEREAL
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
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
HOT RICE CEREAL WITH NUTS AND RAISINS
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
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
HOT RICE CEREAL
Make and share this Hot Rice Cereal recipe from Food.com.
Provided by Orions Wife
Categories Breakfast
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium sized saucepan, combine the rice, milk, margarine, and salt. Add the raisins too, if you're using them. Stir the mixture mover medium heat until it is heated through, and he margarne is melted. Simmer for a minute or two to thicken. Serve immediately, while it is hot.
- Cooked wheat or bulgur may replace the rice, if desired.
Nutrition Facts : Calories 185.4, Fat 5.3, SaturatedFat 1.9, Cholesterol 8.5, Sodium 101.9, Carbohydrate 29.5, Fiber 0.3, Protein 4.2
BROWN RICE BREAKFAST PORRIDGE
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
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
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