3 3/4 cup water
1 cup Japanese medium-grain brown rice
1/2 cup natural applesauce
1/4 cup dried cranberries
1/4 cup chopped dried apricots
2 Tbsp dried currants
2 Tbsp real maple syrup or honey
2 Tbsp butter
1/2 tsp. ground cinnamon or ground cardamom
1/4 tsp. kosher salt
1/8 teaspoon ground ginger
Toasted almonds or walnuts (optional)
Light cream (optional)
Stir together all ingredients except nuts and cream in slow cooker crock. Cover and cook
1 hour on LOW (or 30 minutes on HIGH). Stir and then cover and cook an additional 7 hours on LOW (or 3–3½ hours on HIGH).
Stir cereal well before serving.
Garnish cereal with nuts and a touch of cream, if desired.
Everyday Gluten-Free Slow Cooking © 2012 by Kimberly Mayone and Kitty Broihier, Sterling Publishing Co., Inc.
These recipes embody our commitment to wholesome, nourishing ingredients that celebrate the abundance of nature. Crafted with care and attention to detail, each recipe reflects our passion for health, flavor, and sustainability.