Prep 5 mins
Cook 1 hr 30 mins
I love porridge and I love rice porridge, but this is a healthier version because it has brown rice. Bake the rice. Refrigerate it and heat it in individual plates in the microwave.
- Cook the rice in salted water for about 1 1/2 hours in a covered casserole dish in a moderate oven, until well cooked and slightly mushy.
- Refrigerate until needed (rice will absorb extra water during this time).
- When needed stir in about 2 tsp cinnamon sugar per serving and re-heat in a microwave or pot to desired temperature.
- Serve topped with raw fresh fruit, more cinnamon sugar, the milk of your choice or a little cream.
I love rice puddings and regular white rice with milk and cinnamon, etc. It may seem like a small thing but combining the cinnamon with the sugar made a difference in the flavor (I usually shake it on separately).I used regular white sugar/cinnamon (didn't see your posted recipe for the sugar) I had never eaten brown rice this way before and really enjoyed it (it's a bit more filling). I topped it with some fat free half and half. I've made it about three times in the last few days. Thanks Perfect Pixie, for posting. Roxygirl