Best Hot Rice Cereal With Dried Mango And Toasted Coconut Recipes

Homemade Brown Rice Hot Cereal image

Provided by COOKGIRl

Categories Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 2

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

Hot Rice Cereal with Dried Mango and Toasted Coconut image

Yield Serves 4

Number Of Ingredients 8

2 cups water
1 cup long- or short-grain brown rice
2 cups nonfat milk
1/3 cup sugar
1/2 teaspoon grated orange peel
2 teaspoons vanilla extract
1/4 cup dried mango or dried apricots
2 tablespoons sweetened flaked coconut, lightly toasted

Steps:

Bring 2 cups water to boil in heavy medium saucepan. Add rice. Reduce heat; cover and simmer until rice is tender and water is absorbed, about 50 minutes. (Rice can be prepared 1 day ahead. Cover and refrigerate.)
Mix milk into rice in heavy medium saucepan. Boil until mixture is thick, stirring occasionally, about 5 minutes. Reduce heat to medium. Add sugar and orange peel and cook until flavors blend, stirring frequently, about 5 minutes longer. Remove saucepan from heat. Mix in vanilla extract. Spoon cereal into bowls. Top with dried mango and toasted coconut and serve.