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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!
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.