my 90-day challenge to eat only homemade foods is most difficult in the morning. it's hard to cook a breakfast from scratch each morning and make it to work on time. so last week, i finished a box of cereal that was opened before the challenge began, and then had toast made from my first bread machine loaf for the rest of the week. but toast is not filling, so i was trying to think of other solutions without eating baked goods every morning. because though baked goods are homemade, and i make mighty fine breakfast baked goods if i do say so myself, they are not always so healthy for you!
so i made rice pudding instead :) i love this rice pudding recipe because you can throw whatever you have on hand in it. i sometimes make it when we have people over for brunch and it's always a hit. i made a big batch and can then just quickly reheat on the stove top (we don't own a microwave, and i never will!) with a smidge of milk. mmm...
rice pudding breakfast cereal
2 cups cooked basmati rice
2 cups soy milk
2 tbsp packed brown sugar
1/2 cup dried cranberries
1/3 cup toasted almond slices
pinch ginger
pinch nutmeg
1 cap-full rose water
1. mix all ingredients together in a bowl--use spices to taste. transfer to oven-proof dish. bake at 350 for about 40 minutes, or until all the milk is absorbed.
this recipe is wonderful because you can make it with any kind of rice--i've successfully made it with everything from uncle ben's to sushi rice. you can use any kind of milk. and you can use any fruit, nuts, whatever in it. a family favorite for us is to put apples or pears in it, with plenty of cinnamon. i've never put rosewater in it before, but i thought the ingredients this time would go well with it (and they did!). i do love tasty rosewater applications :)
i'm looking forward to breakfast all week now!
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