I love a filling breakfast!
Something hot and delicious always hits the spot.
One night I was thinking about what to have for breakfast the next morning and I thought about making hot rice out of the leftover rice from dinner. When I was a child we often had hot rice with sugar, butter and milk for breakfast. I loved it. I made it for my girls and they didn’t love it.
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Unable to give up on the idea of hot rice for breakfast I decided to use our Butterscotch Oatmeal recipe (which we loved) for inspiration and create Butterscotch Rice. The results were delicious and most of the family agreed (Lulu was not a fan). I recently converted the Butterscotch Oatmeal recipe to incorporate soaking and real ingredients. Here’s the sister recipe: Butterscotch Rice.
I use leftover (soaked) brown rice for the Butterscotch Rice. It is a great way to use up leftovers and makes for speedy prep in the mornings.
The recipe as written gives very generous servings for five (2 adults, 2 teens and one baby). Lulu even says that the Butterscotch Rice made this way is better than the ‘other way’. 😉
4 cups leftover cooked brown rice
2 cups milk
2 Tablespoons honey (you can use 1 tablespoon for a less sweet dish)
1 Tablespoon molasses
1/2 teaspoon cinnamon (use more if you like)
1/2 teaspoon nutmeg
1 teaspoon vanilla
Heat the rice and milk in a saucepan over medium heat until bubbly.
Turn down the heat, stir it fairly often and let it cook a bit to break down the rice about 5-10 minutes.
Add the honey, molasses, cinnamon and nutmeg. Stir well.
Beat the eggs in a separate bowl. Add a little bit of the rice mixture to the eggs and stir well. Pour the eggs into the rice mixture on the stove and stir quickly so the eggs do not clump.
Remove from heat and add the vanilla.
Top with fresh cream and your favorite nuts, fresh or dried fruit. If you like a sweeter breakfast food top with additional sweetener in your bowl.
What, if anything, do you like to put on your hot breakfast cereal?
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