Day 14.
I searched in all my cookbooks and through the web to find an overnight slow cooker rice pudding recipe. I found a few, but they called for white rice and an entire cup of sugar. The idea of eating anything with that much sugar for breakfast icked me out.
I decided to prove the slow cooker cookbook and internet site writers wrong and come up with a hearty whole-grain breakfast porridge that the whole family loved.
I also wanted it to cook unattended all night long in my trusty slow cooker.
That's not too much to ask for, right?
The Ingredients:--1 cup uncooked brown rice
--1 cup uncooked quinoa
--2 quarts (64 oz) of soy milk (you could probably use rice or almond, but cow's milk might curdle)
--1 1/2 teaspoon vanilla
--1/4 cup white sugar
--1/4 cup brown sugar
--2 little boxes raisins (about 2/3 cup)
--1/2 teaspoon cinnamon
--1/2 teaspoon cinnamon
--tiny pinch of Kosher salt
--Cooking Spray for inside of stoneware
--blueberries (or other fresh fruit) and nuts for garnish
The Directions:
--put kids to bed so you don't have to give them little bowls of brown sugar to lick
--spray the inside of your stoneware with a bit of cooking spray
--mix all ingredients together and put in crock
It will look soupy, but the liquid will absorb by morning time. --cook on low for 8 hours
--stir and serve with fresh fruit and/or nuts
But don't eat it.
That bowl up there might look pretty, but...
it tastes like dirt.
Maybe it was too much quinoa? Not enough sugar? I'm not sure exactly, but it was not good.
we had waffles instead.
