Tuesday, July 23, 2013

Stovetop Rice Pudding Breakfast!

I just wanted to share a very basic recipe that you could make quickly in the mornings for a hot breakfast. Its very frugal and food storage friendly at that. I used all pantry items. My kids love it. It kinda breaks up the monotony of the daily oatmeal. And just to mention its a gluten free friendly meal as well.

So here is what I used:
                                                                                                                                                                                                                           1 pot Cooked Rice(You can use brown rice or even quinoa will work.)
1 can of Coconut Milk 14oz ( you can sub this with Almond milk, Evaporated Milk, or Regular Milk)
1/2 cup Raisins
1-2 tsp of Cinnamon
1/3 cup Maple Syrup

This works really well with left over rice.

 If you had a pot of rice left over from the night before you can use it up by adding these ingredients till heated on the stove. 

1 comment:

  1. i need to try this, even though i might be the only one to eat it lol