Creamy Breakfast Oatmeal (Rice Cooker) Recipe #142363
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.
by duonyte
30 min | 5 min prep
SERVES 2
- 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
- Place all ingredients, except dates, in cooker; stir gently to combine; sprinkle dates on top.
- Close the cover, set on Porridge cycle.
- 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.
- 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.
- NOTE3: You can substitute vanilla flavored soy milk for the milk plus vanilla extract.
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5 stars