Esalen Brown Rice Breakfast Cereal Food

BROWN RICE BREAKFAST PORRIDGE

Steps:

• Combine the cooked brown rice, milk, blueberries, cinnamon, and honey in a small saucepan. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
• Beat the egg in a small bowl. Temper the egg by whisking in some of the hot rice, a tablespoon at a time until you have incorporated about 6 tablespoons. Stir the egg into the rice along with the vanilla and butter, and continue cooking over low heat for 1 to 2 minutes to thicken.

ESALEN BROWN RICE BREAKFAST CEREAL

Steps:

• Combine cooked brown rice and all other ingredients in a bowl or large Tupperware. Stir to combine.
• Put in the fridge for 12 hours or overnight (this allows the rice, fruit and nuts to soak up the milk and spices).
• Warm and serve. This is good with a dollop of yogurt!

HOMEMADE BROWN RICE HOT CEREAL

Steps:

• In clean, dry skillet (preferably cast iron) toast brown rice on medium heat. Lower heat if rice starts to smoke.
• Toast rice for about 10 minutes, stirring constantly so that grains do not burn. Rice should turn a medium brown. Set aside to cool slightly.
• In blender fitted with steel blade, or in grain mill or food processor grind browned rice to the consistency of medium coarse cornmeal (grainy but not powdered.).
• The grinding process will have to be done in 3/4 cup portions to allow the rice grains to grind effectively.
• To store: Place ground rice cereal in airtight container or "ziploc" bag. The cereal must be kept either refrigerated or frozen. Brown rice goes rancid quickly if stored in cupboard.
• To prepare hot cereal: (1 serving/thick consistency*).
• In small saucepan with 1 cup of rapidly boiling, salted water gradually add 1/3 cup scant of prepared brown rice cereal using a fork to stir well. *For thinner consistency cereal, either increase amount of water, or reduce amount of cereal. Continue to cook rice on high for about 30 seconds breaking up any lumps. Reduce heat until boiling subsides, cover pan tightly and simmer for 10 minutes.
• Serve with your favorite toppings if desired. Season with salt if necessary. My favorite additions are toasted nuts, raisins and cardamom!

BROWN BUTTER RICE CEREAL TREATS WITH CHOCOLATE DRIZZLE

Steps:

• Rice Cereal Treats:.
• Grease a 9X9 or 8X8 baking dish with cooking spray.
• Cut butter into evenly sized pieces.
• In a Dutch oven or large pot, melt butter over medium-high heat. Using your whisk, gently swirl butter around the pan to evenly melt.
• Once the butter is melted completely, it will begin to foam. Turn heat down to medium and let it bubble for 2-3 minutes, whisking frequently until brown bits appear. As soon as the butter is toasty brown and smells nutty, turn heat down to low and add 10 ounces (about 4 cups) of marshmallows. Stir until completely melted. Remove from heat and stir in Nielsen-Massey Ugandan Pure Vanilla Extract. Click here to learn how to properly brown butter.
• Add puffed rice cereal and the remaining 5 oz. (about 2 cups) of marshmallows. Mix to combine well.
• Press marshmallow and rice mixture evenly into prepared baking dish. Allow rice cereal treats to cool completely before cutting into squares.
• White Chocolate Drizzle:.
• In a small microwave-safe bowl, add white chocolate. Heat in the microwave in 30 second intervals, stirring in between intervals. When melted completely, drizzle over the rice cereal treats. Allow treats to cool until chocolate hardens.
• Optional: Top with all-natural sprinkles or marshmallows.