Esther’s Favorite Breakfast
Breakfasts can be difficult, since we traditionally eat grains to start off the day. There are a few cold cereals that are gluten free, but Esther was never fond of cold cereal, and having to use rice or soy milk didn’t help any, so we have had to get creative.
Creamy Rice Cereal:
1/3 c. brown rice*
1 c. soy or rice milk (Silk brand of soy milk is great)
Put into small saucepan and bring to simmer on low heat, stirring often. Simmer for about 10 minutes, or until rice is soft. Cereal will get creamy and thick. Pull off stove and pour into a bowl. Stir in a few drops of vanilla extract and top with a couple shakes of cinnamon, dried cranberries, chopped dried apricots, honey, and slivered almonds. Enjoy!
*To make rice more like cereal and less like a dinner side dish, you can put it into a blender or food processor and chop it up. Use brown rice to get the full nutritive value, and be careful not to grind it too finely. You want little pieces, not flour!
