Butterscotch Rice
A delicious and hearty hot breakfast.
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.