Breakfast Rice Pudding

The weather is slowly starting to cool down here in South East Queensland. Easter usually signals the change of weather for us and this year has been no different. I love Autumn and Winter here on the farm. As the cold air rolls in it brings with it the smells of fire places alight in almost every home. Every house you visit seems to have that nostalgic smokey aroma pouring out of a chimney stack. For some reason, I find that quite comforting and it makes me want to get in the kitchen and start cooking something to warm our bellies as we warm our toes by the fire.

I like rice. I think it’s underrated and can be quite a versatile and frugal addition to the household larder. So, why settle for it as a side to a curry? Why not have it as a warming breakfast? It is a filling breakfast that can be paired with seasonal fruit and drizzled with delicious runny honey.
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Breakfast Rice Pudding

1 Cup Basmati Rice (brown or white – brown will take longer to cook, soaking overnight will speed up cooking time)

1 1/2 Cups whole milk OR milk of choice

1 1/2 Cups filtered water

1 tsp Ground cinnamon

1 tsp Ground nutmeg

1 tsp Ground cloves

6 Date, roughly chopped

1 TBS Runny Honey OR Pure maple syrup

Traditional

1. Add all ingredients to a pot on the stove top and gently bring to the boil. Reduce heat and simmer (covered), stirring occasionally, until rice has absorbed the water and is cooked through. Add more milk or water if needed.

2. Serve with 1/2 cup natural yoghurt, grated apple and chopped walnuts.

 

 

 

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