- 4 cups short-grain brown rice or long grain brown rice
- 1/4 teaspoon salt (optional)
In clean, dry skillet (preferably cast iron) toast brown rice on medium heat. Lower heat if rice
starts to smoke.
Toast rice for about 10 minutes, stirring constantly so that grains do not burn. Rice should turn a
medium brown. Set aside to cool slightly.
In blender fitted with steel blade, or in grain mill or food processor grind browned rice to the
consistency of medium coarse cornmeal (grainy but not powdered.).
The grinding process will have to be done in 3/4 cup portions to allow the rice grains to grind
To store: Place ground rice cereal in airtight container or “ziploc” bag. The cereal must be kept
either refrigerated or frozen. Brown rice goes rancid quickly if stored in cupboard.
To prepare hot cereal: (1 serving/thick consistency*).
In small saucepan with 1 cup of rapidly boiling, salted water gradually add 1/3 cup scant of
prepared brown rice cereal using a fork to stir well. *For thinner consistency cereal, either
increase amount of water, or reduce amount of cereal. Continue to cook rice on high for about 30
seconds breaking up any lumps. Reduce heat until boiling subsides, cover pan tightly and simmer
for 10 minutes.
Serve with your favorite toppings if desired. Season with salt if necesary. My favorite additions
are toasted nuts, raisins and cardamom!