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I’ve recently been on a mission to find something yummy for breakfast that was extremely cost effective. I’m happy to say that I’ve finally found it!
I had been using Bob’s Red Mill Hot and Tasty Breakfast cereal when I first went gluten and dairy free. Its really good! But its $4 for a small bag that lasted about a week to 2 weeks. But that’s with having very small portions. So good, but not cost effective.
I posted earlier my amaranth breakfast cereal that used whole grain amaranth. That was good but in a weird way. Don’t get me wrong, I really liked it! But I think I would prefer that less as an ‘everyday thing’ and more as a treat sometimes. The other reason I wouldn’t want to eat that too often – amaranth grains aren’t much cheaper than buying Bob’s Red Mill Hot and Tasty Breakfast cereal.
So… what to do, what to do. I was digging around in my cupboard one Sunday (two ago actually) and noticed I had a neglected bag of white rice. (I very rarely use white rice anymore, brown or wild is so much better for you!) But being the non-wasteful person that I am, I came up with this recipe. It’s pretty yummy, I must admit. And I don’t think I need to tell you how cheap it is in comparison.
The other great part is that is has a similar consistency to oatmeal. And for someone who used to eat oatmeal everyday for breakfast, that’s a pretty sweet gluten free deal!
You may never see another breakfast cereal recipe from me on this blog. THAT’S how much I love this! Except maybe when I try it with a healthier type of rice : )
Sweet Rice Breakfast Cereal
2 cups white rice
4 cups water
1 teaspoon nutmeg
2 teaspoon cinnamon
1/4 cup soy milk
1/4 cup chopped pecans
In a medium saucepan, cook rice and water until the water is mostly gone (essentially you’re making sticky rice at this stage). It should take about 15 minutes on medium for this stage. Make sure to stir occasionally to keep the rice from sticking to the pan.
Once its cooked, turn off the heat. Add the soy milk, pecans, nutmeg and cinnamon. Mix until its blended.
Makes about 6 servings.
I use those little 1 cup ziploc containers and stick my six servings in the fridge. One for each work day and then one extra for when I feel like it. Or Saturday if it’ll last that long : )