Rice Porridge…
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Rice Porridge is a must!
How many mornings
Has this simple (perfect for leftovers) morning cereal been
Exactly what I needed…
Enjoy!
Susan Powter
Recipe: Rice Porridge
Ingredients
2 cups cooked brown rice
2 cups low fat soy or rice milk
3 tablespoons dried fruit - pick one or mix them (some ideas: raspberries, blueberries, raisins, currants)
A good sized pinch of cinnamon
2 tablespoons honey
2 eggs (or 3 egg whites and 1 yolk)
1/2 teaspoon vanilla extract
1 tablespoon non-hydrogenated margarine or butter substitute
Steps
1. Combine the cooked brown rice, milk, fruit, cinnamon, and honey in a small saucepan. Bring to a boil and then reduce heat to low and simmer.
2. After about 15 minutes, spoon out a bit of the hot mixture and stir it into the bowl with the beaten eggs, slowly adding a tablespoon at a time until you have about a 1/3 cup (to prevent curdling).
3. Stir the egg/rice mixture back into the rice in the saucepan along with the vanilla and butter and continue cooking over low heat to thicken.
P.S. News alert from the SPO Concierge...Catch Susan on healthylife.net radio on 3/18 from 10-11 AM (PST) or 3/26 from 10-11 PM (PST). Just go to healthylife.net and click on "Listen Live." Host Maryanne Comaroto and Susan will be in full force as they discuss - no holds barred - what's really going in the diet and pharmaceutical industries. Don't miss it!
How many mornings
Has this simple (perfect for leftovers) morning cereal been
Exactly what I needed…
Enjoy!
Susan Powter
Recipe: Rice Porridge
Ingredients
2 cups cooked brown rice
2 cups low fat soy or rice milk
3 tablespoons dried fruit - pick one or mix them (some ideas: raspberries, blueberries, raisins, currants)
A good sized pinch of cinnamon
2 tablespoons honey
2 eggs (or 3 egg whites and 1 yolk)
1/2 teaspoon vanilla extract
1 tablespoon non-hydrogenated margarine or butter substitute
Steps
1. Combine the cooked brown rice, milk, fruit, cinnamon, and honey in a small saucepan. Bring to a boil and then reduce heat to low and simmer.
2. After about 15 minutes, spoon out a bit of the hot mixture and stir it into the bowl with the beaten eggs, slowly adding a tablespoon at a time until you have about a 1/3 cup (to prevent curdling).
3. Stir the egg/rice mixture back into the rice in the saucepan along with the vanilla and butter and continue cooking over low heat to thicken.
P.S. News alert from the SPO Concierge...Catch Susan on healthylife.net radio on 3/18 from 10-11 AM (PST) or 3/26 from 10-11 PM (PST). Just go to healthylife.net and click on "Listen Live." Host Maryanne Comaroto and Susan will be in full force as they discuss - no holds barred - what's really going in the diet and pharmaceutical industries. Don't miss it!
Comments:
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12/16 at 06:10 PM
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SO good... I threw in some (homemade!)applesauce or that prune-apricot spread that was in one of your cookbooks back in the day. I still make that. What a break to the fast!
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01/03 at 11:37 AM
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Is there a way to make this without eggs. I am vegan. Suggestions?
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