Serving warm brown rice to my children first thing in the morning means staving off their hunger until lunch. With enough texture to add the slightest crunch, brown rice stands in as a satisfying alternative to regular cereal or oatmeal. With all those complex carbohydrates packed into one bowl, I don’t mind when my kids pour whole milk, or a little cream, over their rice and satisfy their sweet tooth with a sprinkling of brown sugar. A smidge of protein and sweetness with zero guilt from Mom is a truly satisfying breakfast. My boys polish off a large bowl (or two) in no time.
Brown rice repeatedly makes appearances on lists of the world’s healthiest foods. The whole grain is filled with vitamins, fiber and magnesium and can be used in endless ways for meals.
Breakfast has long been considered the most important meal of the day. It is credited with giving our bodies the greatest dose of energy and stabilizing blood sugar throughout the day. Using Riceland brown rice as the main ingredient for any breakfast meal brings rice and breakfast together in a scrumptious and satisfying way.
BROWN RICE CEREAL
- 1 ½ cups Riceland Natural Brown Rice, cooked, fresh from the stovetop or warmed
- about ½ cup warmed whole milk, half-and-half, or cream
- 2 teaspoons raw sugar or brown sugar
- Pour the warmed milk over the rice.
- Sprinkle sugar on top.
- Take in the warmth with each bite.
- Enjoy staying full until lunch.
Brown rice also offers a cozy place on which to rest an overeasy or perfectly poached egg. Simple, whole protein + a serving of wholesome grain = about as healthy and tasty a breakfast as a family can eat.
FRESH EGG OVER BROWN RICE
- poached or over easy egg, as fresh as you can get
- 1 cup brown rice, cooked
- salt to taste
- Warm the rice and add salt to taste.
- Prepare the egg. I think an egg with a runny yolk is perfect for serving over brown rice.
- Take the egg directly from the skillet and lay it on the rice. Salt if needed and eat immediately.
Cooked brown rice can also be used as a filler for breakfast burritos and served cold with milk, nuts, dried fruit and granola.
Cooking Rice in Large Batches
I have experimented with several methods for cooking brown rice, though I’ve gone back to the general instructions found on the Riceland package. Preparation may vary depending on the pan and cooking method. I cook up at least a double batch every time so I can use it for future meals. Letting my children help prepare the rice, and seeing the difference between uncooked rice and a batch of cooked rice, is a great kitchen education.
A few tips when cooking a large batch:
- Use a large saucepan. Rice needs room to expand. Cooking rice in a small saucepan means unevenly cooked kernels and scorched rice at the bottom.
- When doubling a batch of brown rice, you don’t necessarily need to double the water. I use two cups of Riceland brown rice to about 2 ½ cups water and cook it on the stovetop in a stainless steel stockpot.
- Allow rice rest before serving so the moisture distributes evenly. About five minutes should be enough.
- To reheat brown rice: sprinkle a bit of water in a bowl with the rice, cover with a tea towel, and microwave. Rice can also be reheated with a little water in a saucepan over low heat on the stovetop.