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Butterscotch Rice

Millie Copper
A delicious and hearty hot breakfast.
Course Breakfast
Servings 4 servings


  • 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


  • 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.
Keyword planned overs, scretchy rice, soaked butterscotch rice