Recipe: Left Over Baked Rice Breakfast.

I don’t eat rice any more, but I still cook it now and then for the family. I always make extra rice when I cook it for dinner because the leftovers are given to the kids for breakfast. It is one of the easiest and most delicious and nutritious ways to fill up on good food in the morning, particularly if you are using brown rice. It can be eaten hot or cold, but of course in this weather the kids are eating it hot to keep their bodies warm in our crisp winter mornings.

When we are doing the dishes after our evening meal, I mix up this dish and cook it before bed-time. That way it is ready to be heated and served hot in the morning. I’ve written out the basic recipe here, but I like to add whatever I’ve got around the place: chopped apple bits, sultanas, blueberries, mashed banana, chopped dried apricots, a bit of grated lemon zest … something to add a bit of colour and interest – something for the kids to talk about. It’s nice to make it a bit different each time. IĀ apologizeĀ for the random measurements .. I’m becoming a bit of an intuitive cook and to me a ‘swoosh’ of honey, is a drizzle from the jar which is just enough to make it sweet and not too much. You can make it without the honey entirely if you like because the grated apple just seems to be enough. The apple kind of disappears into the custard and rice during the baking so you can’t see it (for those who are texturally sensitive!)

BAKED RICE BREAKFAST

INGREDIENTS

1 cup left over rice (this dish is YUMMIEST with brown rice)

2 eggs

milk

1 tsp vanilla extract

a swoosh of honey

1 tsp cinnamon

1 peeled and grated apple

butter

METHOD

Grease a casserole dish with coconut oil or butter.

Spread leftover rice evenly over the bottom of the dish.

Crack the two eggs over the rice and mix gently with a whisk.

Pour in enough milk to cover the rice.

Add vanilla, cinnamon, grated apple and honey (to taste) and stir until everything is well mixed.

Add some random knobs of butter on the top of it all.

Bake at 150C for about 40 – 50 minutes or until it is set and lightly browned on top.

Serve with hot with cream and stewed fruit (or a drizzle of maple syrup) or cold with fresh fruit and yogurt.

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