I know I'm sort of locking myself in here, surely though, even an avid procrastinator can commit to one recipe a week?
Hmmm, we'll see...
Brown Rice Fruit Porridge, a recipe found (and then fiddled with) in one of my mothers trashy supermarket magazines. Please note, I refuse to buy one of the aforementioned magazines myself; I just find the trainee checkout child with the longest queue and speed read.
According to the recipe you can make the rice from scratch by combining 1 cup of brown rice and another cup of water in a sauce pan, boiling, reducing heat and then simmering uncovered for 8-10 minutes until the water is absorbed. I, however, am the Queen of the Leftovers, so this is a morning meal cobbled from the extra couple of portions I'm always left with.
Stir in 3 cups of milk, a tablespoon of brown sugar, a teaspoon of vanilla,a sprinkle of cinnamon and another of nutmeg and a whole heap of chopped nuts and dried fruit. I've used hazelnuts, sultanas, mango and apricots for this serving.
Back to the oven and simmer on a low heat for at least 30 if not 45 minutes, until the rice is tender.
Serve with yogurt and a drizzle of honey. YOWSER!
Hmmm, we'll see...
Brown Rice Fruit Porridge, a recipe found (and then fiddled with) in one of my mothers trashy supermarket magazines. Please note, I refuse to buy one of the aforementioned magazines myself; I just find the trainee checkout child with the longest queue and speed read.
According to the recipe you can make the rice from scratch by combining 1 cup of brown rice and another cup of water in a sauce pan, boiling, reducing heat and then simmering uncovered for 8-10 minutes until the water is absorbed. I, however, am the Queen of the Leftovers, so this is a morning meal cobbled from the extra couple of portions I'm always left with.
Stir in 3 cups of milk, a tablespoon of brown sugar, a teaspoon of vanilla,a sprinkle of cinnamon and another of nutmeg and a whole heap of chopped nuts and dried fruit. I've used hazelnuts, sultanas, mango and apricots for this serving.
Back to the oven and simmer on a low heat for at least 30 if not 45 minutes, until the rice is tender.
Serve with yogurt and a drizzle of honey. YOWSER!
