Butterscotch Rice

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Rice for breakfast? Yes!

I love a filling breakfast! Something hot and delicious always hits the spot. As a child, I often had hot rice with sugar, butter, and milk for breakfast. I loved it. I made it for my girls. They didn’t love it.

Unable to give up on the idea of hot rice for breakfast, I decided to use our Butterscotch Oatmeal recipe (which we love) for inspiration and create Butterscotch Rice. The results are delicious.

Always on Hand

Rice is one of our basic storage items. White rice will store for many, many years. Brown rice isn’t suitable for long-term food storage because of the oil in the bran layer. I keep only a small amount of brown rice on hand, enough to use within six months or so. For longer storage, you can freeze.

I use leftover (soaked) brown or white rice for the Butterscotch Rice. It is a great way to use up leftovers and makes for speedy prep in the mornings. I often have a stash of leftover cooked rice in the freezer. This is a perfect way to make use of my stash. I’ve even been known to mix white rice and brown rice. Turns out great!

Butterscotch Rice

A delicious and hearty hot breakfast.
Course: Breakfast
Keyword: planned overs, scretchy rice, soaked butterscotch rice
Servings: 4 servings
Author: Millie Copper

Ingredients

  • 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 ground cinnamon use more if you like
  • 1/2 teaspoon ground nutmeg
  • 2 farm fresh eggs
  • 1 teaspoon vanilla extract

Instructions

  • Heat the rice and milk in a saucepan over medium heat until bubbly, being careful not to scorch the milk.
  • 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 is your favorite hot breakfast cereal topping?

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Stocking your pantry can seem like a daunting task. This is where my handbook, Stock the Real Food Pantry, comes in. I provide details, tips, and knowledge to help you make the most of your food dollars, and begin building a pantry that will soon pay for itself in money, time, and peace of mind. Click here to read more.

 

This post contains affiliate links. Thank you for supporting Homespun Oasis with your purchases.  Millie Copper of Homespun Oasis is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking amazon.com.

Millie Copper
Millie Copper is a Wyoming wife and mama. After reading Nourishing Traditions in early 2009, her family began transforming their diet to whole, unprocessed, nutrient dense foods—a little at a time while stretching their food dollars. Millie is passionate to share how, with a little creativity, anyone can transition to a real foods diet without overwhelming their food budget. Millie began blogging in late 2009 and has amassed a collection of frugal recipes and methods. Her specialties include cooking with wild game and creating “Stretchy Beans”. Discovering a love of writing, she has penned four books focusing on healthy eating on a budget and is trying her hand at fiction writing. Learn more at MillieCopper.com.

Comments

  1. Rita

    >Hi! I just found your blog yesterday. Neat to find others striving to cooking nourishing food without spending an arm and a leg.

    We like butter in our breakfast cereal. My secret "splurge" is maple syrup, but my twins just love it with frozen blackberries or blueberries, butter, and honey.

  2. Wardeh

    >It was yummy Millie – we ate it for lunch. 🙂 Thanks – this is a keeper recipe. I love how the honey + molasses makes a butterscotch sweetening. I'll have to remember that. Also, I quadrupled the cinnamon.

  3. Millie

    >Hi Megan,
    Welcome! It is such a simple recipe I never thought of it as decadent but it is delicious.

    Rita,
    I'm glad you found me. Keeping the budget in check can be challenging some times but it does inspire creativity.
    I love maple syrup on anything. My favorite thing to put maple syrup on is ice cream 🙂

    Wardeh,
    I'm glad you liked it. I would increase the cinnamon too but I have a child who doesn't like cinnamon so I go easy on it.

    Kimi,
    Thanks! I love having delicous ways to use up leftovers.

  4. Donna

    >Sounds so yummy!
    I had a bowl of millet the other day with nuts and blueberries and honey- my kids looked in my bowl and said "looks like you went out in the woods and just picked that"-
    I said- "exactly, real food kids!"
    😉
    Will have to try this…mmmm!

  5. Rebecca

    >Thanks for sharing! I make a baked rice pudding with leftover rice but no sweetener, just dried fruit. This sounds like a good alternate for a more sweet breakfast. Can't wait to try it!

  6. motherhen68

    >This looks interesting. I did the butterscotch oatmeal recipe and one son like it, the other didn't. I'm so frustrated with my 2nd son who is refusing basically all breakfasts I fix. He doesn't want to eat eggs fried nor scrambled. He's refusing the oatmeal & the grits. This morning I yelled at him because he wasted a bowl of oatmeal (though it was leftover, and bound for the trash anyway). He'd eat dinner leftovers, but they hog up so much food at dinner, there's none left! Sigh.

    Sorry for the rant, but your recipe looks great. I'm going to try it next time I make brown rice.

  7. Millie

    >Donna,
    I made millet a couple of times and everyone teased me that it was bird food. I think they would be more receptive to it now, I should try it again.

    Rebecca,
    That sounds wonderful. Do you have it posted on your blog?

    Motherhen,
    Boy, that sounds like here! Lulu doesn't care for most of our breakfasts. She does like fried egg sandwiches but yogurt, oatmeal, this rice, the rest are just 'okay' (translation: I'll eat it because I know that I'm expected too but I don't like it). Dinner is not much better. And you don't even want to hear about the challenges I've had through the years with my now 19 year old. WHEW.

  8. Rebecca

    >I'll post my rice pudding recipe later, maybe this week.

    I made a batch of this tonight after supper; do you usually eat it warm or cold? Trying to figure out if we want to reheat it tomorrow.

  9. Alisa

    >This is my first time to your blog and I cant wait to try this.I happen to have some leftover rice,and this looks really promising!I came across your site from the foodieblogroll and I'd love to guide our readers to your site if you won't mind.Just add your choice of foodista widget to the end of this post and it's all set, Thanks!

  10. Millie

    >Hi Alisa,
    Thanks! I'm happy to have your readers stop by. Your foodista site looks very interesting. I'm looking forward to exploring it.

  11. christine

    >Hello Millie! I found this blog in Foodista and followed it here. This is a actually cool Butterscotch Rice recipe. Keep it up and I may see you on Food Network one day. By the way, did you know you can place more Foodista widget? A friend of mine placed proper Foodista widget at the end of her latest blogs and the numbers of her readers increased. Interesting isn’t it?

  12. Pingback: Mondays with Millie: Quick and Easy Alternatives to Cold Cereal | Homestead Host

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      Millie

      Hi Provision Room!
      It is quite yummy. Defintely a nice change of pace. It makes a nice dessert also. 😉

  13. Pingback: Mondays with Millie: Quick and Easy Alternatives to Cold Cereal | blackchickenhost.com

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