Cream of Brown Rice Cereal

This is one of our family favorites. The kids always ask for it. I got this from Sue Gregg's cookbook "Breakfasts".

This recipe makes 1 serving so you'll need to do the math to increase it according to your needs. We actually grind a whole gallon size container at a time and keep it on hand.

1. Take 3T of Brown rice and grind finely in heavy duty blender, coffee grinder or grain mill. (makes 1/4C)

2. Pour 3/4C of water into a sauce pan and bring to a boil.

3. Meanwhile, in another bowl whisk together 1/4C water, ground rice and 1/4tsp of salt. (This is the secret to the creaminess of the cereal!)

4. Gradually whisk this mixture into the boiling water.

(Make ahead option - but not required: Cover and let stand overnight for improved health benefits. Than the next morning....)

5. Return to a boil, cover and reduce heat to very low. Let simmer until done, about 10 minutes.

If you want goodies; add them at the time of serving. This cereal is SO creamy and delicious! (nothing like the white rice store bought versions!) It doesn't weigh you down, yet it sticks to your ribs until lunch. I have notices less clammoring for snacks mid morning when I serve this ...maybe its because they will often have big bowls or seconds. ;-) But its something great to keep in mind if you are going out in the morning or have a busy schedule that will not allow for snacking before lunch!

(dried fruit, or fresh fruit of choice, a little honey or syrup, extracts, etc.)

When I make this for Shabbat, I use the crock pot or the thermos cereal method.

**We do the same thing with ground red wheat. (We use the Vitamix to grind it to a course meal. Finer than cracked wheat, but not as fine as flour. Try it!) We LOVE it. We keep a container of that on hand too!