Whole grains have been a traditional breakfast food for centuries. Although most recipes use oats or wheat, this one gives brown rice its chance in the breakfast spotlight and includes a great variation for your leftovers from dinner the night before.
1 cup (190g) uncooked brown rice
¼ tablespoon butter or trans-fat free margarine
½ cup (75g) seedless raisins or dried cranberries
1 teaspoon ground cinnamon
2 ¼ (510 ml) cups water*
milk or cream (optional)
honey or brown sugar (optional)
fresh fruit or toasted nuts (optional)
*For moister rice, add ¼ cup (30 ml) extra water.
Variation: Make Country Breakfast Cereal using leftover cooked brown rice. For 3 cups (585g) cooked rice, add butter or trans-fat free margarine, raisins or cranberries and cinnamon above, and heat in a saucepan or in your microwave oven until heated through. Add optional ingredients, if desired.
Recipe and photo courtesy of USA Rice Federation.
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