Hot Rice Cereal with Dried Mango and Toasted Coconut

• 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.
2. Add rice.
3. Reduce heat; cover and simmer until rice is tender and water is absorbed, about 50 minutes.
4. (Rice can be prepared 1 day ahead.
5. Cover and refrigerate.)
6. Mix milk into rice in heavy medium saucepan.
7. Boil until mixture is thick, stirring occasionally, about 5 minutes.
8. Reduce heat to medium.
9. Add sugar and orange peel and cook until flavors blend, stirring frequently, about 5 minutes longer.
10. Remove saucepan from heat.
11. Mix in vanilla extract.
12. Spoon cereal into bowls.
13. Top with dried mango and toasted coconut and serve.

water, brown rice, nonfat milk, sugar, vanilla, mango

Taken from www.epicurious.com/recipes/food/views/hot-rice-cereal-with-dried-mango-and-toasted-coconut-3117 (may not work)