Hot Rice Cereal with Dried Mango and Toasted Coconut |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This surprisingly rich-tasting cereal is a healthful rice pudding for breakfast. If you can't find dried mango in your local supermarket or natural foods store, you can use dried apricots instead. Ingredients:
2 cups water |
1 cup long- or short-grain brown rice |
2 cups nonfat milk |
1/3 cup sugar |
1/2 teaspoon grated orange peel |
2 teaspoons vanilla extract |
1/4 cup dried mango or dried apricots |
2 tablespoons sweetened flaked coconut, lightly toasted |
Directions:
1. Bring 2 cups water to boil in heavy medium saucepan. Add rice. Reduce heat; cover and simmer until rice is tender and water is absorbed, about 50 minutes. (Rice can be prepared 1 day ahead. Cover and refrigerate.)
2. Mix milk into rice in heavy medium saucepan. Boil until mixture is thick, stirring occasionally, about 5 minutes. Reduce heat to medium. Add sugar and orange peel and cook until flavors blend, stirring frequently, about 5 minutes longer. Remove saucepan from heat. Mix in vanilla extract. Spoon cereal into bowls. Top with dried mango and toasted coconut and serve.
3. Per serving: calories, 321; total fat, 2 g; saturated fat, 1 g; cholesterol, 2 mg Nutritional analysis provided by Bon Appétit
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