Country Rice Cereal with Blueberries

Country Rice Cereal with Blueberries

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I like to make this Country Rice Cereal with Blueberries when I have some leftover rice. It’s so creamy and delicious, lightly scented with cinnamon and loaded with fresh blueberries.

Serving Country Rice Cereal with Honey

Drizzle with a little honey and this could serve as breakfast and dessert!

 

Ingredients to Make Country Rice Cereal

  • cooked white rice
  • half and half cream
  • butter
  • ground cinnamon
  • kosher salt
  • fresh blueberries

 

A Note About Ingredients

What Kind of Rice Should I Use?

I like to use white rice for this recipe, which could be long-grain or another variety. Recently, I’ve been cooking with Jasmine Rice that I purchased at our regional Aldi Grocery Store. It smells divine and is so yummy. I highly recommend trying it.

Although you could use freshly cooked rice, I think this recipe works especially well when the rice has cooled in the refrigerator. In other words, I like to use leftover rice when I can.

 

Milk, Cream, or Half and Half?

When I first made this recipe I used whole milk, but I’ve recently started using half and half cream, which I really like. Much better. It thickens much easier and makes this warm cereal so very creamy and delicious.

 

Instructions for Making This Recipe

Ingredients Needed to Make This Recipe

Gather your ingredients so that you have everything close at hand on the counter or table. Using a colander, rinse and drain the fresh blueberries.

In a medium saucepan, combine the cooked white rice, half and half cream, butter, ground cinnamon, and kosher salt. Bring to a boil, stirring occasionally.

Reduce heat. Cover and simmer for 6-8 minutes until thickened.

Adding Fresh Blueberries to the Cereal

Remove from heat. Add the fresh blueberries and gently stir to combine. To serve, top with honey or brown sugar and milk. Makes 4-6 servings.

See more Breakfast Recipes Here. Browse Recipes with Blueberries Here. 

Recipe for Country Rice Cereal

Country Rice Cereal with Blueberries

Here's a recipe I like to make when I have some leftover rice. So creamy and delicious.
5 from 1 vote
Print Rate
Course: Breakfast, Brunch
Cuisine: American
Keyword: Cooked Rice, Fresh Blueberries, Half and Half Cream
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 4

Equipment

Stainless Colander
Glass Measuring Cups
Measuring Tools
Mauviel Copper Pans

Ingredients

  • 3 cups cooked white rice
  • 2 cups Half and Half Cream
  • 3 tablespoon butter
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 cup blueberries rinsed and drained

Instructions

  • Gather your ingredients so that you have everything close at hand on the counter or table. Using a colander, rinse and drain the fresh blueberries.
  • In a medium saucepan, combine the cooked white rice, half and half cream, butter, ground cinnamon, and kosher salt. Bring to a boil, stirring occasionally.
  • Reduce heat. Cover and simmer for 6-8 minutes until thickened.
  • Add the fresh blueberries and gently stir to combine. To serve, top with honey or brown sugar and milk. Makes 4-6 servings.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 409kcal | Carbohydrates: 44g | Protein: 7g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 417mg | Potassium: 232mg | Fiber: 2g | Sugar: 4g | Vitamin A: 712IU | Vitamin C: 5mg | Calcium: 149mg | Iron: 1mg
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