Cream of Rice

This recipe comes from my sister whose daughter is also gluten and dairy intolerant. She may have found the original recipe at San Franshakti in the City.

Ingredients:
2/3 cup uncooked brown rice ground in a blender into meal
2/3 cup raw almonds ground in a blender into meal
3 cups water
pinch salt
honey (to taste)
cinnamon (optional)

Microwave Directions:
1. Blend rice meal with ground-up almonds, salt, honey and water in a microwave safe bowl.
2. Cook in the microwave for about 15 to 20 minutes. Stir after three minutes and every 5 minutes or so after that to avoid lumps. Cook until it is smooth and the consistency of Cream of Wheat cereal. I like it to be really well cooked to get that really smooth taste. Serve with a sprinkle of cinnamon on top.

Stove Top Directions:
1. Bring the water with salt to a boil in a medium sized pot.
2. Stir in the ground rice and almonds.
3. Reduce heat to medium-low and continue cooking uncovered, stirring occasionally until rice is cooked and has thickened to the desired consistency.