No, we didn't eat for three hours. Darn brown rice needed to cook for two and a half (plus prep work, so not really three hours, but sounds dramatic).This Massa Organics brown rice always cooks tender in about an hour. But today we gussied up the liquid with about a cup of our own fresh-squeezed orange juice and a little scoop of pure coconut ice cream, made from coconut milk. And added a handful of chopped prunes from the backyard green gage plum tree.
I guess that combo messed up the rice's absorption capability. Also, and we didn't even think of this, the prunes sucked up an awful lot of liquid themselves (and came out velvety sweet).
Verdict: Very Good. Probably gonna have to try this again, but with a clearly different method. I think we'll cook the rice first, then add the goodies and let it go a while longer. Maybe it will be One and a Half Hour Breakfast.
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14 comments:
Channeling your rice for breakfast, too, but having mine plain with just a little butter and a smidgen of salt. It's the only hot "cereal" I can face.
Stick to your ribs combo. That will hold you all the way to dinner
Zoomie: I love a bowl of plain rice. I usually eat it later in the day, for reasons of cultural habit. :(
But when I do, I pile on the butter and spritz it with shoyu. Da bomb. That might be a good breakfast!
Greg: Not even thinking about lunch, that's for sure.
Zoomie: I was thinking that if you don't like other hot cereals because of their texture, this rice with fruit was rather smooth and glaze-y. Just a warning.
overnight crock pot! and make a large amount and put it into small containers to reheat for a few days worth!
Sounds delicious!
Stephanie: I've never done rice in a slow cooker, but I'm looking into it. Great idea.
AND, we did make extra for leftovers! xx
Or, you know, use a pressure cooker :)
Mouse: Pressure cooker? Rice? (shameful blush)
It looks delicious. Have you ever tried soaking your rice in water overnight? I've found it cuts down cooking time considerably. I found your blog by chance, but having spent some time paging through your posts I know I'll be back often. Have a great day. Blessings...Mary
Mary: Good idea. We soak polenta overnight for the slow cooker; rice would love a bath. Merci!
The title to this post put the Gilligan's Island theme song in my head.
I love your creativity with food! Very inspiring!
Kootenay Girl: A three hour tour, a three hour tour!
Ha ha!
Come back often, please.
I am going to try this- but cook the rice first. Sounds absolutely lovely, and a nice switch from oats.
Thanks, Melanie. Whoever said we couldn't have rice for breakfast? (Rice Krispies, Puffed Rice...) Heh.
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