Creamy Breakfast Oatmeal (Rice Cooker) |
|
 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 2 |
|
This is from a wonderful book, The Ultimate Rice Cooker Cookbook, by Hensperger and Kaufmann. It makes a wonderful, creamy oatmeal with no watching or muss or fuss. Definitely use steel-cut oats, which have a wonderful texture, so superior to the regular stuff. I usually use dried cranberries, raisins or currants, instead of the dates. Ingredients:
2/3 cup steel cut oats |
1 2/3 cups milk |
1 teaspoon pure vanilla extract |
1 1/4 teaspoons ground cinnamon |
1 pinch fine sea salt |
2 tablespoons pure maple syrup |
1/2 cup chopped dates |
Directions:
1. Place all ingredients, except dates, in cooker; stir gently to combine; sprinkle dates on top.
2. Close the cover, set on Porridge cycle.
3. NOTE1: This recipe is designed for a rice cooker with fuzzy logic - use the porridge setting. If you have a regular rice cooker, you will need to watch it to determine when the oatmeal is done, probably 25 to 30 minutes, depending on your cooker.
4. NOTE2: Steel cut oats vary slightly. With some brands I find I need to reduce the milk to 1 1/2 cup to get the right consistency.
5. NOTE3: You can substitute vanilla flavored soy milk for the milk plus vanilla extract.
|
|