by AntoniaJames
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goldenblind221's Testing Notes:
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Expand2/3 cup whole oat groats Ask a question about this ingredient
2 bay leaves Ask a question about this ingredient
1 cinnamon stick, split in 2 Ask a question about this ingredient
1 two-inch piece of vanilla bean Ask a question about this ingredient
Small pinch of salt Ask a question about this ingredient
½ cup sweet brown rice Ask a question about this ingredient
¼ - ½ cup half-and-half, or whole cream to taste (See note below.) Ask a question about this ingredient
Yellow raisins (optional) Ask a question about this ingredient
Jaggery or brown sugar, to taste Ask a question about this ingredient
Toasted cashews, or Cashew Infused Chhena, or both (recipe for the latter is on food52) Ask a question about this ingredient
Simmer the oat groats uncovered in 4 cups of water with the bay leaves, cinnamon stick, vanilla bean and salt for about an hour, or until nearly all the water is absorbed, i.e., until there is a very thin layer of water covering the groats.
Ask a question about this stepAdd the rice and another cup of water. Bring to a boil, then turn down the heat to very low and cover. Cook for 45 minutes, then turn off the heat and let the porridge sit for about fifteen minutes.
Ask a question about this stepRemove the bay leaves, cinnamon stick and vanilla bean. For a stronger vanilla flavor, scrape out the vanilla seeds. ( I find that they overwhelm the other flavors in this, so I don't do that.)
Ask a question about this stepStir in the half-and-half and the raisins and heat through.
Ask a question about this stepServe with jaggery or brown sugar, to taste, and cashew-infused chhena (or plain ricotta). Garnish with toasted cashews or other nuts, or pine nuts.
Ask a question about this stepEnjoy!! ;o)
Ask a question about this stepNB: This is also delicious with my Sweet Almond Chhena, the recipe for which is posted on food52.
Ask a question about this stepFor vegans, you can leave out the dairy and stir in some cashew or almond butter.
Ask a question about this stepI haven't tried it, but it's worth thinking about. I expect that to get it right might require a few experiments. The challenge is getting the oat groats soft enough. In principle, I see no reason why you could not cook the oat groats and the rice at the same time, with the aromatics. Please let me know if you try this. It certainly would make things easy, wouldn't it?! ;o) P.S. My inclination would be to boil the water -- most likely the entire 5 cups of water -- before putting it into the slow cooker, to jump start the softening of the hard groats. Now you seriously have me interested in this. Thanks for posing this most intriguing question!! ;o)
This sounds great. I know I can find sweet brown rice. Can I use steel cut oats?
And what is Jaggery?
Thanks, JoanG! Steel cut oats would work fine. (In fact, I have another recipe on food52 that's very similar, which uses steel cut oats.) Steel cut oats don't need as much cooking, so I'd just put them in with the brown rice, add the total amount of liquid, and cook the two together. Jaggery is a type of sugar used in India (and other places). It's made either from palm sugar (mostly outside India, according to the Wiki encyclopedia) or unrefined cane sugar. It comes in a hard, light brown block and has a rich, beautiful flavor. It's well worth seeking out, but if you can't find it, a touch of dark brown sugar is a good substitute. ;o)
love savory oatmeal, this sounds delicious
Thank you, LCB!! ;o)
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
I wonder how this would do in a slow cooker as an "overnighter" recipe - wake up in the morning to delicious hot cereal........