|Fall Spice Brown Rice Pudding with dried cranberries|
I'm also trying to eat breakfast more often. I'm not really a breakfast person... well unless there is a chocolate cake sitting on the counter.
And there rarely is. Because when I make a cake it is for desert after dinner. And somehow the snacking in the night that goes on by my boys (Yes I know they are throwing little food raiding parties at 2 am whilst I sleep.) depletes the cake reserves.
Today I'm home from work with sick kids. Plural. At least they are both sick at the same time instead of taking turns. Since I am home I decided to experiment with breakfast foods. All sorts of things on the idea menu today: Biscuits, scones, donuts, and so forth. But first I need to eat... breakfast. I already had cooked brown rice so I added some coconut milk, spices and let it simmer for 30 minutes until it had a pudding consistency. I didn't add any sugar to this (I'm trying to be good) so if you've a sweet tooth feel free to add a bit of honey, agave, brown rice syrup, etc. to your liking.
Brown Rice Pudding
2 cups brown rice, cooked
1 cup coconut milk
1/8 tsp cardamom
1/8 tsp nutmeg
1/8 tsp allspice
1/4 tsp cinnamon
Place in a sauce pan over medium heat and cook for 30 minutes or until thickened to your liking.
Spoon into a bowl, garnish with dried cranberries, sliced strawberries, blueberries, mango, apples.... I'm sure you get the idea. ;)