Kate's Banana Gluten Free Cream of Rice Hot Cereal for Grownups

"A thick 'n' creamy, comforting, and satisfying Southern hot cereal made with 100% whole grain brown rice grits."
photo by Garden Gate Kate photo by Garden Gate Kate
photo by Garden Gate Kate
photo by Garden Gate Kate photo by Garden Gate Kate
Ready In:
1 bowl


  • 14 cup arrowhead mills organic gluten free rice & shine hot cereal (sold at local health food stores like Whole Foods)
  • 1 12 cups one percent milk (any fat percentage is fine)
  • 1 banana
  • 1 teaspoon brown sugar
  • salt (optional)
  • milk, for pouring (optional)


  • In a saucepan, combine Rice & Shine and milk. Bring to a low boil, uncovered, on medium high heat. Watch carefully because the casein in the milk will make it boil over and burn rapidly. Simmer on low for five minutes with lid ajar. Stir occasionally to prevent sticking.
  • Meanwhile, mash or slice banana in a cereal bowl (slicing gives more texture, but mashing distributes the banana flavor better). Stir brown sugar into banana.
  • Pour hot cereal over banana mixture and stir until combined. Add a sprinkle of salt, and stir in more milk if desired. Note: The directions on the box are different than these directions. I have made it both ways and I like this version better.

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<p>My grandfather did not speak or read a word of English when he moved to America from China at eleven years old. With a lot of hard work, he proudly became an US citizen and began his own Cantonese restaurant in Kingston, NY, from the ground up. He is not a trained chef but has a natural gift for combining unexpected flavors and ingredients into the most delicious dishes. Although the food on the menu is the absolute best Chinese food in the country, the really out-of-this-world dishes are the ones that he serves his family in the back of the restaurant. He doesn't read cookbooks or write down any of his recipes; all his creations are original. Growing up, I spent every summer with him eating these foods. Every morning, we would pick fresh vegetables from his garden that he would use to make the noon and evening meals with. He stuffed garden zucchini the size of my arm (of course, my arm was smaller then) with fresh lobster and shrimp. This is just one example of a simple summertime lunch for him. Without a doubt, his cooking is the greatest influence on my tastes in foods and my own recipes.</p>
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