Hot Oatmeal and Rice

Page 28

| Course Type: Breakfast/Brunch

(1 review)

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Recipe Reviews

Another mushy bowl of homogeneous beige. I had high hopes. I used a combination of short-grain brown rice and regular white rice, and old fashioned oatmeal. The 2T of wheat germ gave this dish a beautiful appearance when it was done cooking (as it had all risen to the top).

I was able to choke it down with a bit of milk, dry unsweetened coconut, and brown sugar, but I cannot say that I particularly enjoyed it.

I'm sure that there is an amazing porridge recipe out there somewhere, but I suspect that it does not involve use of the slow cooker.

I prepared this in a pyrex bowl, using my slow cooker as a water bath.

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