Maple Cinnamon Breakfast Pudding

Maple Cinnamon Breakfast Pudding 

Made in the rice cooker, this is a creamy breakfast rice pudding that’s warming, nourishing, and especially good in cold weather.  White basmati rice is the creamiest and easiest to digest, but you could make it with brown rice.  If you don’t eat dairy substitute almond or coconut milk.  It’s a breeze to make in the rice cooker, but if you don’t have one, simmer this on low on the stovetop until thick and creamy.  This recipe is adapted from the Ultimate Rice Cooker Cookbook.   https://www.amazon.com/Ultimate-Rice-Cooker-Cookbook-Porridges/dp/1558326677/ref=sr_1_2?crid=1CY74LR2RR2U3&keywords=the+ultimate+rice+cooker+cookbook&qid=1581693113&sprefix=The+Ultimate+Rice%2Caps%2C183&sr=8-2

For a Medium Rice Cooker

Cycle: Porridge Setting

Serves: 3-4 people

2 cups cooked white rice

2 1/2 cups milk

1/4 cup heavy cream or milk

1/4 cup maple syrup

1/4 cup dried tart cherries 

1/2 teaspoon grond cinnamon

A pinch of freshly ground nutmeg

A pinch of sea salt

1) Pour all ingredients into the rice cooker, stir gently to combine.  Close the cover and set to the Porridge Cycle.

2) At the end of the cycle the cereal with be thick and creamy.  Let it steam on Keep Warm for at least 10 minutes.  Spoon into bowls and enjoy right away.