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July 2010 Issue
Breakfast Rice
by Ronda L. Halpin
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This recipe is a twist on a breakfast tradition I grew up with as a child. My mother would have a lot of leftover rice from a previous night's dinner and instead of favoring it for another dinner dish, she would add milk and seasonings along with sugar and make a breakfast porridge of a sort. This recipe includes fresh fruit as well and is an excellent way to start the day.

I actually plan to have leftover rice just to make this breakfast. I will make sure there are a few extra cups of rice in the rice cooker for a stir-fry and then breakfast nearly makes itself. I prefer brown rice for this dish, but white rice will work equally as well. Try one or the other or a blend of both. Enjoy!


Breakfast Rice

  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon brown sugar
  • 2/3 cup 1%, 2% or whole milk
  • 1 cup cooked brown or white rice
  • Fresh blueberries, raspberries or strawberries*
Combine the rice, milk, brown sugar and cinnamon in small saucepan. Cook over medium heat until thick and creamy, about 10 minutes. Spoon into serving bowl, let cool 3 minutes. Top with fresh berries.

*Or use sliced peaches or bananas, if desired.

  • Yields: 1 serving
  • Preparation Time: 15 minutes

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