Sweet Breakfast Rice takes your favorite rice with milk and sugar to the next level, transformed into a sweet and spiced porridge or cereal.
Sweet Breakfast Rice
By Sue Lau | Palatable Pastime
Sweet Breakfast Rice is my recipe of the day with the blogging group Sunday Funday. We group weekly, exchanging hosting duties and posting on a variety of changing topics. This week we are exploring hot breakfast recipes.
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I came up with the plan to cook this when my husband was fondly remembering the rice with milk and sugar he used to love as a kid. I said I would make him some.
Digging around the pantry I found some different ingredients to sweeten. And I thought they would also add a bit of depth to the sweetness and flavor with some marshmallow and caramel notes.
I mean, nobody ever said we had to stick with the sugar bowl for the rest of our days.
I like the results which are not dissimilar to a rice pudding. It comes together fast using leftover rice. I cooked mine in the rice cooker and used it warm. Since I didn’t want to end up scorching the milk in any way. It turned out really good. At least I think. Let me know how you like it in the comments below!
Sunday Funday
Hot Breakfast
A Day in the Life on the Farm: Apple Cinnamon French Toast Bake
Food Lust People Love: Chicken Rice Congee
Mayuri’s Jikoni: Egg Burji
Amy’s Cooking Adventures: Fluffy Pancakes
Our Good Life: Garlic Basil Sausage with Herbed Scrambled Eggs
Sizzling Tastebuds: Kodo Millet Crepes (Varagu Arisi Dosai)
Palatable Pastime: Sweet Breakfast Rice
Making Miracles: Toad in the Hole Bacon Breakfast Sandwich
Sneha’s Recipe: Tomato & Peas Poha
Sweet Breakfast Rice
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Sweet Breakfast Rice
Sweet Breakfast Rice
Ingredients
- 4-1/2 cups cooked rice (warm or cold)
- 2 cups milk
- 14 ounces sweetened condensed milk
- 1/2 cup marshmallow creme
- 2 tablespoons butter
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla extract
- pinch nutmeg
Instructions
- Stir together all the ingredients (except the rice and nutmeg) until smooth.
- Then stir in the rice and cook over low heat until hot and lightly thickened.
- Serve warm sprinkled with a little nutmeg. Add additional milk if desired (the way you might add to cereal or oatmeal).
Notes
Nutrition
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That does look very much like rice pudding, Sue. A bowl full of warm comfort and good childhood memories!
This post reminds me of my childhood. We would eat cold leftover rice with milk, sugar and a sprinkle of cinnamon. We didn’t heat it though it would be much more like pudding if it were warm.
Yummmmmy, rice pudding for breakfast. With marshmallow creme so different from the rice pudding I make.. Reminds me of the times my mum use to make rice pudding for breakfast with leftover rice.