Wednesday, November 14, 2012

Jasmine Rice Breakfast Pudding

Rice pudding is one of my favorite desserts. Don't get me wrong, I love over-the-top, ganache covered, super decadent after-dinner treats as much as the next girl. But there's something about slightly sweet, cold and creamy, simple rice pudding that just works for me.

Then a friend introduced me to "rice hot cereal" - something she had always served her kids for breakfast. For those of you who aren't familiar with this concept, it's a warm breakfast similar to very creamy oatmeal. It's basically cooked rice in milk with a little sugar and maybe a little cinnamon. Sounds suspiciously like rice pudding, no?

So here's the deal. Make this - serve it cold after dinner and call it rice pudding. Or serve it warm for breakfast and call it rice hot cereal. Better yet, serve it cold tonight after dinner and then heat it up tomorrow for breakfast. Don't forget to make it your own - add raisins if you want, or top it with cinnamon or pumpkin pie spice.

Jasmine Rice Breakfast Pudding
Makes 8 servings

What I use:
  • 6 cups milk (whole or 2% works best)
  • 1/2 - 2/3 c. jasmine rice, depending on how thick you like your pudding
  • 1/2 c. sugar
  • 1 tsp. vanilla

How I do it:

1. Rinse the rice very well in a strainer under cold running water.

2. In a medium pot, place the milk, rice, sugar, and vanilla.

3. Bring just to a boil over medium heat, then reduce to low heat and simmer for 45 minutes. Stir frequently to keep the rice from sticking to the bottom of the pot.

4. Transfer to a plastic storage container and store in the refrigerator. The mixture will seem thin when warm, but will thicken as it cools.

Serve chilled or warm.

What are your favorite double-duty recipes?

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