Morning Rice Food
MORNING RICE BOWL
I had one cup of brown rice leftover and thought I'd try something new for breakfast. This was very pleasing and different. Great start to the day. Cook time does not include cooking the rice as this is for leftovers or planned overs.
Provided by MsSally
Categories Breakfast
Time 2m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients in microwaveable bowl. Heat 1 min or till hot.
- Stir and enjoy.
Nutrition Facts : Calories 740.8, Fat 5.5, SaturatedFat 1.1, Cholesterol 0.6, Sodium 31, Carbohydrate 154.8, Fiber 7.4, Sugar 10.5, Protein 15.9
MORNING RICE
Are your tired of the same old thing for breakfast? Try this healthy rice for a real breakfast treat. This dish has so many options: adding finely chopped nuts, jam or any fruit or combination of fruit could be used.
Provided by PaulaG
Categories Breakfast
Time P1DT15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together in a medium bowl.
- Stir, cover, chill overnight and serve.
MORNING RICE BOWL
I hesitate to call this rice pudding because that implies a mushy consistency. I love this because the rice keeps its texture; and besides being so adaptable, it's easy to throw together any morning you have leftover grain on hand!
Provided by White Rose Child
Categories Breakfast
Time 12m
Yield 1 bowl, 1 serving(s)
Number Of Ingredients 7
Steps:
- Firstly, note: PLEASE substitute any nuts or seeds you like for this! Personally I'm trying it today with toasted sunflower seeds. Other cooked grain will also work, of course; I have tried and liked with millet.
- The flavor of the dates is so delicious I can't imagine using anything else, but again, whatever you like :-).
- Combine rice and soymilk in a microwave-safe bowl. Nuke for 40-60 sec., depending on how hot your microwave is.
- Stir the chopped dates into the rice and microwave again, until the milk starts to bubble.
- Quickly stir in the nuts/seeds and diced apple, and COVER the whole bowl, with a plate or lid. Let sit covered for 5-8 minutes. This will allow the flavors to blend, and the apple will get slightly soft as though baked.
Nutrition Facts : Calories 362.2, Fat 10.5, SaturatedFat 1.1, Sodium 31.1, Carbohydrate 64.1, Fiber 8, Sugar 22.1, Protein 7
SUNDAY'S BEST RICE PUDDING (TRADITIONAL STYLE)
In memory of my dad who used to take me to Pickwick Restaurant for rice pudding every Sunday afternoon. This is the closest recipe I could find to that which was served at the restaurant: Creamy with a hint of cinnamon and nutmeg. Delicious whether served warm or cold with a sprinkle of cinnamon on top. Also, if prepared ahead, rice pudding makes a quick breakfast in case you're too much in a hurry to make oatmeal.
Provided by Rachael Potter
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- First, make your pot of rice. Boil 3 cups of water on high and add 1 tablespoon of butter to the water. Add the rice, and cover with a tight lid. Put the heat to low, leave covered and let cook for 15 minutes until done.
- When the rice is cooked, pour into a larger saucepan. Then add 1-1/2 cups milk, sugar and salt. Put heat at medium low to keep from burning on the bottom of the pan. Stir occasionally until thick and creamy for about 15 minutes.
- In a 1-cup measuring cup, blend the remaining 1/2 cup of milk with the egg. Stir into the rice mixture, and mix well. Then add the raisins. Cook for 2 more minutes, stirring constantly.
- Take the pot off the heat, and add the vanilla, nutmeg and cinnamon. Mix well.
- You can serve the pudding warm, or let cool in the refrigerator. Sprinkle with cinnamon before serving. Enjoy!
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