Hot Rice Cereal with Dried Mango and Toasted Coconut Recipe

  • 2 cups water
  • 1 cup long- or short-grain brown rice
  • 2 cups nonfat milk
  • 1/3 cup sugar
  • 1/2 teaspoon grated orange peel
  • 2 teaspoons vanilla extract
  • 1/4 cup dried mango or dried apricots
  • 2 tablespoons sweetened flaked coconut, lightly toasted
  1. Bring 2 cups water to boil in heavy medium saucepan. Add rice. Reduce heat; cover and simmer until rice is tender and water is absorbed, about 50 minutes. (Rice can be prepared 1 day ahead. Cover and refrigerate.)
  2. Mix milk into rice in heavy medium saucepan. Boil until mixture is thick, stirring occasionally, about 5 minutes. Reduce heat to medium. Add sugar and orange peel and cook until flavors blend, stirring frequently, about 5 minutes longer. Remove saucepan from heat. Mix in vanilla extract. Spoon cereal into bowls. Top with dried mango and toasted coconut and serve.