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.
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