Wednesday, July 23, 2014

Creamy Rice and Millet Hot Cereal



This warm, breakfast cereal reminds me a lot of the cream of wheat I used to eat as a child.  It is filling and warming in the winter months, or a good carb packed meal in the summer. The sweetness can be adjusted to your preference and topped with your choice of fresh fruit.  

Blending the whole grains is different from using flours.  All of the nutrients are still there and produce a thick, creamy hot cereal.  I enjoy the hot quinoa cereal by Ancient Harvest for breakfast sometimes, but there is something different about making this yourself. It has more life in it, and therefor, more flavor.  

Blend the grains ahead of time and have a container close by for a quick weekday breakfast. 

Makes 6 1-cup servings

Ingredients:
1 cup brown rice
½ cup millet
¾ cup water
½ cup almond, rice or soy milk
maple syrup (optional)
butter (optional)
sliced bananas, strawberries and/or blueberries

Procedure:

Place brown rice and millet in a high power blender and blend until ground into a fine meal, approximately 2 minutes.  Stop to stir or shake contents of blender if needed to evenly break up the rice.   Place in a covered bowl and store in refrigerator or cupboard for future use. 

For one serving: Place ¼ cup of grain mixture into a small pot.  Add water and choice of milk and stir with a whisk. Turn heat to medium low and whisk occasionally until it starts to bubble, about 4 minutes. 

Reduce heat and cook for 8 to 9 minutes, stirring frequently.  Cereal will continue to thicken and should bubble. Add more water if you like it to be a thinner consistency.

Pour into bowl and top with non-dairy butter, maple syrup or fresh fruit. Serve.


For a little more protein add quinoa to the mix by placing ¼ cup in a blender following the same procedure as with the millet and rice.  Stir quinoa flour into the rice and millet blend before cooking.

Prep Time: 8 minutes
Cooking Time: 12 to 13 minutes
Cooked cereal will keep in the refrigerator for 1 week
Uncooked grain mixture will keep in an airtight container for 2 months.

Reheating Instructions:  Place cooked cereal in a small pot over low heat and stir until heated through.  Add a little water or milk if needed.

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