It might seem like a lot of work to toast the grain and grind them, but a batch of this will last you a long time. Keep the ground dry cereal in your fridge or freezer and whip up a nice hot cereal in 5 minutes on a cold morning.
To make the dry cereal mix:
1 C. short grain brown rice
½ C. millet
¼ C. brown sesame seeds
- In a large skillet on medium, dry toast the rice for 4 or 5 minutes, stirring frequently.
- Add the millet and toast 4 or 5 minutes more, stirring more frequently.
- Add the sesame seeds for 4 or 5 more minutes, stirring and/or shaking almost constantly to prevent burning.
- Transfer to a baking sheet to let cool completely. Grind on the highest setting of a blender to make a fine, powdery consistency cereal. Store in a container or bag in the fridge or freezer.
- Toasting and grinding whole grains makes them more susceptible to rancidity. This is why you need to keep it refrigerated until you are ready to cook up a batch. Make sure it is completely cooled before storing to prevent any moisture from getting in the dry mix.
- Toast each grain for 5 minutes if you want a toasted, nutty flavored cereal. Toast them for 4 minutes for a less toasted effect.
- You can skip toasting the grains all together and just grind them raw. You still need to refrigerate them though.
- The dry mix I use is a ratio of 4 parts rice, 2 parts millet, and 1 part sesame. If you like, you can use 3:2:1 ratio.
To cook the dry cereal mix:
1 C. water
1/8 tsp. salt
4 Tb. dry sesame rice cereal mix
- Bring the water and salt to a boil.
- Whisk in the ground rice mix to the boiling water. Continue whisking until thick and smooth, about 5 minutes.
- Add more hot water if desired to thin the cereal to desired consistency.