When I was younger my mom used to keep cream of wheat in the house. Nothing can provide me with that warm comfort feeling like a bowl of cream of wheat. Sadly, those days are long gone now that I know I am a celiac. With winter arriving and the days getting colder, I knew I needed to find a delicious substitute. So I created this yummy bowl of comforting coconut cream of rice and it’s been warming up my winter mornings ever since.
This is the recipe for ONE serving, double for two. You will need a blender or coffee grinder for this one.
SPICES & CONDIMENTS
• 1/2 C brown rice
1: Grind the rice
Add the brown rice to a Vitamix or coffee grinder, and grind until rice is sm I ground up an entire cup the first time, so I could keep it in my pantry ready to go for future cold mornings.
2: Get cookin’!
Heat water, coconut milk, and coconut oil on high in a saucepan. Then add in 1/4 c of ground rice and stir well. Keep on high heat until it has become a rapid boil, and then turn heat down to medium. Stir every few minutes to keep the rice from sticking to the pan. Continue to cook and stir until most of the liquid is absorbed and you reach a creamy texture. Taste the rice to make sure it is no longer crunchy. If the liquid is absorbed and the rice is still crunchy add more liquid 1/4 c at a time.
If Add the cooked cream of rice to a small bowl, and top with your favorite sweeteners. Keep in mind that these servings do not need to be very large because this stuff keeps you full for a long time.
Enjoy on a cold snowy morning, curled up with your favorite human or animal friend.
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