Thursday, January 22, 2009

Milk Rice Morning

With the girls off to school and the kitchen already clean before 8 o' clock in the morning, I have a little time to enjoy a cup of coffee. The boys (our dogs), also known as "the buddies," are lying next to me: little Lenny wedged into the chair with me and big Louie on the floor. It's funny that they always want to be where I am. Somehow, maybe because I spend most of the time with them and do most of the training, I've emerged as their "superhero," and whatever I do, they're right by my side.

In any case, after last night's dinner we had some rice left over, and this winter I have started making milk rice for the kids for breakfast to use up some of the rice we often have left over from Chinese take-out. The girls used to love a bowl of warm oatmeal on cold winter mornings, but for some reason not any more, at least not this winter. I realize serving milk rice for breakfast is like serving them a bowl of pudding, and it is not nearly as nutritious as a bowl of oatmeal, but it doesn't happen very often and makes them smile. How can I resist?

Here's how I made milk rice for 2 servings this morning using left-over rice:

Milk Rice

Ingredients:
1 cup cooked rice
1 1/2 cups milk
1/4 cup raisins
1 beaten egg
2 tsp. vanilla
1 Tbsp. brown sugar

Preparation:
Heat rice and milk together in a small saucepan until the mixture comes to a boil. Cook for a few minutes until the rice absorbs the milk. Add raisins. In a bowl, beat the egg and add the vanilla and sugar. Now add some of the hot milk to the beaten egg mixture, then pour the egg mixture into the pot and stir. (I find that this prevents curdling.) Cook over low heat until the mixture turns into a custard. Cool slightly and serve.

By the way: if using left-over brown rice, the nutritional value of this meal can be greatly enhanced. Brown rice may absorb less milk, though, so adjust measurements.

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