1/4 Photos of Creamy Breakfast Oatmeal (Rice Cooker)
This is from a wonderful book, The Ultimate Rice Cooker Cookbook, by Hensperger and Kaufmann. It makes a wonderful, creamy oatmeal with no watching or muss or fuss. Definitely use steel-cut oats, which have a wonderful texture, so superior to the regular stuff. I usually use dried cranberries, raisins or currants, instead of the dates.
My Private Note
Units: US | Metric
- 1Place all ingredients, except dates, in cooker; stir gently to combine; sprinkle dates on top.
- 2Close the cover, set on Porridge cycle.
- 3NOTE1: This recipe is designed for a rice cooker with fuzzy logic - use the porridge setting. If you have a regular rice cooker, you will need to watch it to determine when the oatmeal is done, probably 25 to 30 minutes, depending on your cooker.
- 4NOTE2: Steel cut oats vary slightly. With some brands I find I need to reduce the milk to 1 1/2 cup to get the right consistency.
- 5NOTE3: You can substitute vanilla flavored soy milk for the milk plus vanilla extract.
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Nutritional Facts for Creamy Breakfast Oatmeal (Rice Cooker)
Serving Size: 1 (316 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 498.2
- Calories from Fat 100
- Total Fat 11.2 g
- Saturated Fat 5.2 g
- Cholesterol 28.4 mg
- Sodium 163.1 mg
- Total Carbohydrate 86.5 g
- Dietary Fiber 9.3 g
- Sugars 35.6 g
- Protein 16.4 g