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Creamy Coconut Super Food Rice Cereal

One of my favorite things growing up was when on a regular old Tuesday morning, my mom would whip up a big bowl of rice breakfast cereal. In stark contrast to the puffed rice or rice krispies, this was a big bowl of hearty, tender grains loaded with milk, cinnamon, raisins, and a little honey for sweetness. As I got older I would notice the evenings we had rice always meant that her amazing rice cereal was going to be the breakfast du jour the next day.

These days, because I’m the mom and I’m the one who has to make breakfast, it’s again a rare treat that the rice cereal comes out. However, I found a way to do a little meal prep miracle so that I could enjoy rice cereal – my way – all week long! Just once batch can stretch for five days, and the topping options are limitless!

While this recipe calls for delicious berries, it could just as easily be topped with fresh peaches, a little candied ginger, and walnuts. Or even crisp apples, pecans and chia seeds. Whatever your favorite toppings are, don’t be afraid to load it up – this is one breakfast cereal that can handle it!

While I prefer this cereal cold, you can always reheat to your desired temperature. To do this I would recommend adding a tablespoon of water to the cold rice and heat slowly over low heat in a saucepan. Pour into a bowl, top away, and you’re ready to go on the upcoming cold mornings!

CREAMY COCONUT SUPER FOOD RICE CEREAL

Makes 5 servings

Ingredients:

  • 1 cup Riceland long grain white rice
  • 1-1/2 cups water
  • 1 cup full-fat coconut milk, divided
  • 1 tablespoon vanilla extra OR caviar from one vanilla bean
  • stevia, honey or sugar to taste
  • Toppings: berries, pecans, chia seeds, unsweetened flaked coconut, etc.

 

Directions:

  1. Combine the rice, water, ½ cup of coconut milk and vanilla in a small saucepan fitted with a lid.
  2. With the lid off, bring the mixture to a gentle boil over medium low heat, stirring frequently.
  3. When it comes to a boil, immediately reduce the heat, cover with a lid, and cook for 20 minutes on low heat.
  4. Remove from the stove, allow to cool for 5 minutes, then fluff with a fork.
  5. Allow the rice to come to room temperature, then add the sweetening agent and remainder of the coconut milk.
  6. Enjoy at room temperature, cold, or warmed up, then top with desired toppings.
  7. Enjoy!

Recipe and post by Heather Disarro of Heathersdish.com