One of my favorite breakfast dishes draws on the delicate flavors of rice pudding for a hot breakfast cereal. When I first published my version of “breakfast rice” years ago, I heard from readers all over the world giving variations on a recipe I thought was unique to Appalachia. Turns out, all sorts of folks dig a comforting bowl of milk and rice for breakfast. This recipe is a perfect way to use leftover take-out rice.
1 cup uncooked rice
1 ¾ cups water
½ teaspoon salt
1 teaspoon butter and 1 tablespoon butter (separated)
2 tablespoons granulated sugar
¼ cup milk
pinch of cinnamon (optional)
Combine rice, water, salt, and 1 teaspoon butter in a saucepan. Bring to a boil on medium heat, stir once.
Cover pan tightly with a lid or foil; reduce heat and simmer for 12-15 minutes. Add 1 tablespoon butter, sugar, and milk. Stir until well-mixed and remove from heat. Cover and let stand for about 5 minutes. Garnish with a pinch of cinnamon if desired.
(Yields: 2-3 servings; Ready In: 20 minutes)