Spiced Basmati Rice Breakfast Cereal
- 1½ cups organic brown basmati rice, rinsed well
- 3½ cups water or soy milk
- 1½ sticks cinnamon
- 2 green cardamom pods
- ½ teaspoon nutmeg, freshly grated if possible
- ½ cup currants or raisins
- 2 cups milk, heavy cream, rice milk, or soymilk
- 3 tablespoons coconut, flaked and toasted
- ½ cup walnuts or almonds, coarsely chopped and toasted
- Honey, for drizzling (optional)
Instructions:
You can use complete brown rice, but I recommend Brown Rice Quinoa Blend to mitigate the arsenic risk and also to pack this dish full of protein.
- Place the rice and water in the slow cooker insert, cover, and cook on low overnight, about 8 hours.
- In the morning, grind the cinnamon, cardamom pods, and nutmeg to a powder in an electric coffee mill or a mortar and pestle.
- Add the currants and spices to the rice and stir in 15 minutes before serving.
- Divide the rice among 4 cereal bowls and pour ½ cup milk on top of each serving.
- Sprinkle each bowl with the toasted coconut and nuts. Drizzle with honey.