Hot Brown Rice Cereal

Add dried fruits to this gluten-free breakfast


Reprinted with permission from Everyday Gluten-Free Slow Cooking © 2012 by Kimberly Mayone and Kitty Broihier, Sterling Publishing Co., Inc. 

10 minutes prep time, 8 hours slow cook  |  Serves 8

What You Need

  • 3 3/4 c water
  • 1 c Japanese medium-grain brown rice
  • 1/2 c natural applesauce
  • 1/4 c dried cranberries
  • 1/4 c 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 tsp ground ginger
  • Toasted almonds or walnuts (optional)
  • Light cream (optional)



  1. 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).
  2. Stir cereal well before serving. Garnish cereal with nuts and a touch of cream, if desired.



Kitchen Notes

Japanese medium-grain rice delivers a lovely, creamy breakfast cereal. If you can’t locate it in your market, simply substitute another brown rice.

Any leftover cereal can be frozen for future breakfasts—very handy for in-a-hurry mornings!

The seasoning spice is your choice—classic cinnamon or exotic cardamom.

Dairy-Free Variation

Replace butter with canola oil. Use soymilk in place of cream.