Source: Diet for a Small Planet
Date tried: March 3, 2013
Yield: 4 servings
Time needed: 15 minutes
Prior preparation needed:
Roast ¾ cup brown rice in a dry skillet, stirring until browned (3-5 minutes). Grind in a blender or food processor until fine. Roast again 1-2 minutes in a dry skillet. Store cooled powder in a tightly covered container.
This is another smooth cream-style porridge. Be careful how long you leave it simmering. It thickens very quickly. As with most cereals of this type, I find it best to mix the powder with cold liquid first and add it to the simmering milk as a paste. This prevents lumping.
Rice Cream and Sesame Cereal
4 cups milk
1 tsp. salt
1 cup rice powder (see Prior Preparation, above)
1 Tbsp. brewer’s yeast
2 Tbsp. raw or toasted sesame seeds, ground.
Heat 3 cups milk with the salt up to boiling point.
Meanwhile stir rice powder into the remaining cup of milk to make a paste.
Stir rice paste into hot milk.
Lower heat and simmer, covered, until thick (about 10 minutes).
Meanwhile toast sesame seeds in a dry skillet and grind in blender (or grind raw seeds).
Stir brewer’s yeast and ground sesame seeds into cooked porridge.
Serve with milk, margarine or butter, honey, molasses or sweetener of your choice.
One can use the same process with wheat, rye or other grains.