Prep 5 mins
Cook 13 mins
Great rice for breakfast!
- 1⁄4 teaspoon ground cinnamon
- 1 tablespoon brown sugar
- 2⁄3 cup milk
- 1 cup cooked rice
- fresh blueberries or raspberries or strawberry
- Combine rice, milk, brown sugar and cinnamon in small saucepan. Cook over medium heat until thick and creamy, about 10 minutes.
- Spoon into serving bowl, let cool 3 minutes. Top with fresh berries.
this was definitely a great way to use up the remaining short rice grains i had laying around (i traditionally use long-grain)... i added a little more sugar because i liked mine sweeter than the recipe called for... i also tried mine with slightly cooked raspberries in caramelized sugar: DE-LISH!!!
A lovely way to use up some leftover rice. I added some maple extract to mine & served with blueberries in syrup, yum! Even toddler DD ate this & she normally doesn't eat rice. Thanks for posting!
I remembered having this when I was young, but Mom just warmed it up, didn't cook it to creamy. I love it this way. I used brown rice and didn't add sugar. It only needed a little agave nectar added to my bowl. Added some raisins while cooking. I had to simmer it for only 7 minutes and it was plenty done.