If you’re looking for a great way to start your day that is quick, healthful, and best of all…really great-tasting, you’ll see why Cream of Rice is a great choice for little bellies and a gluten-free lifestyle. When you warm up a bowl of Cream of Rice, you get true wholesome goodness. In fact, in addition to being gluten-free, Cream of Rice is fat free, cholesterol free, and an excellent source of iron…a great nutritious choice when off to work or getting the kiddos to school.

cream of rice instantCream of Rice original cook-on-stove products and instant packets are already a staple in so many kitchens, but because Cream of Rice is committed to providing solutions for consumer’s changing and busy lifestyles, late last year the company introduced its Cream of Rice with Mixed Berry To-Go Cup. For overbooked moms, as well as quick and easy business folks running to that morning meeting, Microwavable To-Go cups are an ideal breakfast choice for people on the go. In fact, in a nationwide survey conducted by Better Homes and Gardens and BrandSpark International, 38,000 consumers voted To-Go Cups, 2016 Best New Product in Hot Cereal Category. Now that’s some tasty validation!cream of rice berry

So whether you’re grabbing a To-Go cup on your way out the door, or sitting down with family for a warm bowl at breakfast-time, we want to share a few more ways you can enjoy Cream of Rice products each morning. Pick your favorite, or try them all…so many great ways to kick off your morning!

For more information on Cream of Rice products and more recipes to tempt your taste buds, go to the CREAM OF RICE WEBSITE.

cream of rice wafflesGLUTEN-FREE WAFFLES

Waffles so crisp and delicious no one will guess they’re gluten free!

Makes 3-6 servings

1 1/2 cup uncooked CREAM OF RICE® HOT CEREAL

2 tablespoons sugar

2 teaspoons baking powder

1/4 salt

1 large egg

3/4 cup milk

1/2 teaspoon vanilla extract

1. Combine Cream of Rice, sugar, baking powder, and salt. Stir in egg, milk and vanilla until blended.

2. Preheat waffle maker according to manufacturers instructions.

3. Add batter and cook according to manufacturers instructions until golden.

cream of rice carrot muffinsCARROT RAISIN MUFFINS

Store muffins in freezer and warm in microwave for the freshest, just baked taste.

Makes 12 servings

2 1/4 cups uncooked CREAM OF RICE® HOT CEREAL

1/2 cup brown sugar

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

2 large eggs

1 cup milk

1/4 cup plain nonfat Greek  yogurt

2 carrots grated (about 1 cup)

1/2 cup golden raisins

1/2 cup chopped walnuts

1. Preheat oven to 400°F. Lightly grease 12-cup muffin pan.

2. Combine Cream of Rice, brown sugar, baking powder, cinnamon, salt, and nutmeg in a large bowl. Stir in eggs, milk and yogurt just until moistened. Fold in carrots, raisins and walnuts.

3. Evenly spoon batter into prepared muffin cups. Bake 20 minutes or until golden and toothpick inserted in centers comes out clean.

4. Cool on wire rack 5 minutes; remove from pan and cool completely.

cream of rice potato pancakesPOTATO PANCAKES

These delicious pancakes are a holiday favorite but also make a great anytime treat.

Makes 12 servings

1/4 cup uncooked CREAM OF RICE® HOT CEREAL

1 large baking potato, peeled and shredded

1 Large egg

1 teaspoon salt

1/4 teaspoon pepper

Vegetable oil (for frying)

1. In a large bowl, combine Cream of Rice, egg, salt, and pepper. Stir in potatoes.

2. Heat 2 tablespoons vegetable oil in large skillet over medium heat. Drop batter by tablespoons into skillet and flatten. Cook 3 minutes or until edges are golden, turn over and cook 2 minutes or until golden and tender. Drain on paper towels.

3. Repeat with the remaining potato mixture, adding more oil to the skillet as needed. Serve with applesauce or sour cream.

cream of rice pumpkin pancakesSPICED PUMPKIN PANCAKES

Whip up a double batch and freeze extras. Microwave or toast for a quick and wholesome weekday breakfast.

Makes 12 servings

2 cups uncooked CREAM OF RICE® HOT CEREAL

1/4 cup brown sugar

2 teaspoon pumpkin pie spice

2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 cups milk

1 cup canned pumpkin

1 large egg

2 tablespoons unsalted butter, melted, plus additional butter for cooking pancakes

Maple syrup

1. Combine Cream of Rice, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt in large bowl.

2. Combine milk, pumpkin, egg, and butter and stir into flour mixture.

3. Heat skillet over medium heat and melt one tablespoon butter. Pour batter into skillet, using about 1/4 cup for each pancake. Cook 4 minutes or until tops are bubbly and edges are set. Flip and cook 3 to 4 minutes until golden.

4. Repeat with remaining batter using additional butter when needed. Serve with maple syrup.

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