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.
- 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!
My daughter really enjoys this. We got a similar recipe from a dietian. We use 1/4 cup powdered rice and 1 1/2 cups water sweetened with stevia. Thanks for posting!
Toasting the rice gives it a very light nutty flavor. I did use long grain brown rice and ground it to about the consistency of bulgur and it cooked up to almost a cream of wheat constancy. Served with toasted walnuts, raisins and just could not help putting a drizzle of honey which it really did not need. Thanks so much for the post.
Wonderful because it is healthy and filling with the brown rice. I wanted it with a little milk drizzled on top but since I am dairy free, I didn't and it was good. I added additional sea salt to my serving along with toasted slivered almonds, which I did in a dry pan, freshly ground cardamom and Sunmaid raisins as you suggested. I am glad to have more servings available for breakfast tomorrow...