Creamy Oatmeal <i>Brûlée</i>

Turn your everyday oatmeal into a fancy breakfast! Creamy oatmeal with a crispy caramelized top. This recipe is great also as a warm dessert.

NOTE: This recipe CANNOT be made in the IH Pressure Rice Cookers (NP-HTC10/18, NP-NVC10/18 models)

Ingredients (serves 4):

1 cup (rice measuring cup) steel cut oats
Water to fill to water level 1 for "STEEL CUT OATMEAL," or 2-1/2 cups (rice measuring cup)
1 cup (rice measuring cup) half & half

To Garnish:

3-4 Tbsp. light brown sugar
Fruits of your choice
Mint leaves

You will need 4 small heat resistant soup bowls.

*Please use the rice measuring cup that came with your rice cooker.

Measure steel cut oats accurately using the measuring cup that came with your rice cooker. Place steel cut oats in the inner cooking pan. Add water to the corresponding water level for “STEEL CUT OATMEAL,” or as listed in the ingredients.

2

Place the inner cooking pan in the main body of the rice cooker and plug in the unit. Cook the steel cut oats using the "STEEL CUT OATMEAL" (if available), or the “PORRIDGE” setting.

When the steel cut oats completes cooking, open the lid, add half & half and stir using the rice spatula.

5

Divide light brown sugar. Sprinkle on top of the oatmeal and spread evenly with a spoon. Using a torch or oven broiler, melt the sugar to form a crispy top.

Creamy Oatmeal Brûlée