Most people climb out of bed, shuffle into the kitchen, and pop some bread into the toaster or pour a bowl of cereal — gluten-free eaters can too. You just have to make sure your bread and cereal are gluten-free. Breakfast is so much more than mere bread and cereal. However, if you do like cereal to start your day, this recipe is a good gluten-free option.
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Preparation time: 4 minutes
Cook time: 5 minutes
Yield: 2 servings
2 cups cooked brown rice
1 cup milk
2 tablespoons brown sugar
1/8 teaspoon cinnamon
3/4 teaspoon vanilla
2 tablespoons maple syrup
1 tablespoon butter
2 tablespoons raisins
1/3 cup toasted pecan pieces
Place all the ingredients in the top of a double boiler over boiling water, stirring frequently, for about 5 minutes.
When the cereal is thoroughly warmed, spoon it into 2 serving bowls.
To speed things up in the morning, cook the rice the night before or use leftover dinner rice.
Per serving: Calories: 605; Total fat: 25g; Saturated fat: 7g; Cholesterol: 27mg; Sodium: 108mg; Carbohydrates: 88g; Fiber: 6g; Sugar: 39g; Protein: 11g.
