Hot Brown Rice Cereal with Dried Fruits


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


  • 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)



  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.



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


Kitchen Notes

This recipe uses a 1 1/2 to 2-quart slow cooker. You can double or triple the recipe and use a larger slow cooker if you like.

Some dried cranberries and applesauces contain ascorbic acid. Ascorbic acid, like lemon juice, will curdle even nondairy milks. If yours contain it, cook with water instead of nondairy milk. 

Try switching out different flavors of apple or pear sauce, or using fruit butters or purees.


Dairy-Free Variation

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

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