The boys and I love rice pudding for dessert. But I'm the only one who likes this version for breakfast, along with Bigelow's Spiced Chai.
My friend, Renee, gave me an actual recipe for the breakfast rice pudding , but since I don't follow recipes, this is how I make it.
Cook 1-1/2 cups of brown rice according to directions. In a separate pot, add 1-1/2 cups skim milk, 1/2 cup of oatmeal, 1/4 cup of light brown sugar, 1/2 tsp cinnamon and 1/8 tsp of salt. Bring to a boil, then reduce heat and let simmer for about 5 minutes covered (don't let your milk scald). Stir in about a cup or so of the cooked brown rice, an additional 1/2 cup of milk, craisins or raisins and 1/2 tsp of vanilla. Simmer a few more minutes until desired consistency. (When I heat it for breakfast, I usually add a bit more milk and pop it in the microwave.)
Garlic and chopped walnuts or cashews are sauteed in olive oil, then cooked green beans (or broccoli) are stirred in and served over the extra brown rice for lunch or dinner.
I'm joining Kimmie at Art in Red Wagons for tea today. If you get the chance, swing by her place to see the tea shop in her town.
Have a terrific Tuesday!