Country Breakfast Cereal
Submitted by Toodles
Warm brown rice breakfast cereal simmered with chopped prunes, cinnamon, and a pat of butter. Low-fat, naturally sweet, and ready to top with milk, honey, or fresh fruit.
YIELD
6 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsBefore instant oatmeal packets took over, this is how folks started their morning: a pot of whole grain simmering on the stove, filling the kitchen with the smell of cinnamon.
Brown rice cooks slowly with chopped prunes that melt into the grain, releasing their natural sweetness so you barely need any added sugar.
A pat of butter stirred in gives it just enough richness, and cinnamon warms every spoonful.
Serve it with a splash of milk or cream, a drizzle of honey or brown sugar, and whatever fresh fruit you have on hand. It’s the kind of breakfast that keeps you full through lunch.
Kitchen Tips
- Stir only once or twice during cooking. Constant stirring breaks the rice grains and turns it gummy
- The rice should absorb all the liquid. If it’s still wet after 55 minutes, remove the lid and cook a few more minutes
- Make a double batch and reheat portions throughout the week with a splash of milk to loosen it up
Ingredients
Directions
Combine all ingredients in 2 to 3-quart saucepan.
Bring to a boil; stir once or twice.
Reduce heat, cover, and simmer 45 to 55 minutes, or until rice is tender and liquid is absorbed.
Fluff with fork. Serve with milk or cream, honey or brown sugar, and fresh fruit, if desired.
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