For when toast or cereal just doesn’t cut it, but you don’t have the time or inclination to do any actual cooking, try this.
If I ever cook rice (or grains of any kind) for dinner, I often make extra to turn into breakfast the following morning. The recipe that follows is a riff on classic rice pudding that’s very quick and easy to make and uses pantry staples. If you like things a little sweeter, you might want to add more honey, or drizzle it over the top before serving. It would also be delicious with the addition of a teaspoon of cinnamon and topped with stewed apple.
EASY BREAKFAST RICE PUDDING
- 7 cups cooked rice (2 cups uncooked), or grains of any kind (a mix of grains is good too)
- 1¼ cups milk (or half milk/half cream if you’re feeling decadent)
- 1 teaspoon vanilla bean paste
- 4 tablespoons honey
- zest of 2 lemons
Put all the ingredients in a pot and gently heat until hot and the honey has melted. Serve with fresh or stewed fruit and cream or yoghurt. I sprinkled mine with some freeze-dried plums and borage flowers.
The Spinoff’s food content is brought to you by Freedom Farms. They believe talking about food is nearly as much fun as eating it, and they’re excited to facilitate some good conversations around food provenance in Aotearoa New Zealand.
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