Kates Banana Gluten Free Cream Of Rice Hot Cereal For Grownups Recipes

KATE'S BANANA GLUTEN FREE CREAM OF RICE HOT CEREAL FOR GROWNUPS

Steps:

• In a saucepan, combine Rice & Shine and milk. Bring to a low boil, uncovered, on medium high heat. Watch carefully because the casein in the milk will make it boil over and burn rapidly. Simmer on low for five minutes with lid ajar. Stir occasionally to prevent sticking.
• Meanwhile, mash or slice banana in a cereal bowl (slicing gives more texture, but mashing distributes the banana flavor better). Stir brown sugar into banana.
• Pour hot cereal over banana mixture and stir until combined. Add a sprinkle of salt, and stir in more milk if desired. Note: The directions on the box are different than these directions. I have made it both ways and I like this version better.

CREAM OF RICE CEREAL (RICE PORRIDGE)

Steps:

• Grind rice coarsely in a blender or coffee grinder.
• Heat liquid over medium heat to a slow boil.
• Add rice gradually, stirring while adding.
• Cover and simmer for 5-15 minutes, until thickened.
• Make sure to check the pan while the cereal is cooking, and stir it occasionally. Add more liquid if needed to keep it from sticking to the pan.
• Serve with desired toppings.

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!

GOMASIO (JAPANESE SESAME SEED CONDIMENT)

Steps:

• NOTE: To save money, buy the sesame seeds either at the Asian market or in the bulk bins at your grocery store. The seaweed is optional. I always add it but omit it if you wish.
• In 10" clean, dry castiron skillet on medium heat lightly toast the salt and seaweed strip. The salt will turn a subtle greyish color.
• At this point, you can remove the kombu strip, cool slightly, then break up into small pieces. Return the seaweed pieces to the pan.
• Add the sesame seeds and toast about another 6-8 minutes or unti the seeds are light golden. Stir constantly while the seeds toast and watch carefully. If the seeds burn, you have to start over. Reduce heat if necessary.
• Remove pan from heat and allow seed mixture to cool.
• Grind the seeds in batches to the consistency of coarse cornmeal. Specifically this means that about 3/4 of the seeds will be ground and the remaining either partially ground or whole.
• Store in airtight container but DO NOT refrigerate. Use up within a month.

EAST INDIAN FARINA HOT CEREAL (PAYASAM)

Steps:

• In saucepan bring milk to almost boil and stir in the cereal using a fork to break up the clumps. Stir in the salt.
• Reduce heat, cover and simmer for 5 minutes for farina, 10 minutes for rice meal.
• In a small saute pan, melt the butter on medium heat and add the cardamon, cane sugar and raw nuts. Toast for about 2 minutes, being careful not to burn.
• Add the raisins to the butter mixture and heat through.
• Once the hot cereal is cooked, stir the cardamom/nut mixture into the cereal.
• Serve piping hot. Mmmm!