Morning food is some of my favorite food. If you can believe it, I’m the most opinionated about breakfast. I believe it starts your day out on the right foot—or wrong foot. If I’m being good, which is Monday-Friday, I put on a pot of green tea first thing. It is not until the entire pot of tea is drunk that I begin to crave breakfast.
I always fill my belly with whole grains, usually of the warm variety. On the weekends, I’m wont to sleeping in an hour later, making coffee, and skipping breakfast altogether. The older I get, the more I notice how much behavior like this affects me negatively. As a result, I believe my body wakes me up earlier than usual on Monday mornings—probably because it’s craving the familiar routine. It’s had enough Waffle House, late and leisurely brunches with booze before noon, and jet fuel (aka coffee). It wants the good stuff. Good stuff, like a warm bowl of creamy brown rice topped with dried fruits and nuts.
This brown rice pudding is easy to throw together with leftover rice. I always cook double the amount of brown rice I need when I’m making stir-fry for dinner during the week. A little milk (or whatever nut you squeeze hard enough to get a milk-like substance out of), a drizzle of honey, and your favorite fruit and nuts to top. A handful of this, a handful of that. It’s warm, filling, and a totally guilt-free dessert for breakfast.
Mix up the fruit and nuts for your topping, but don’t leave out the mashed banana from the mixture for sweetness and texture. It makes the rice pudding creamy without cream. It’s also plays along nicely with the honey. I can get away with only 1 tablespoon of honey for an entire bowl. For someone who’s found more often than not with a bite of dessert in her mouth, I try to hold off on any extra sugar in the morning.
I hope you enjoy this filling but healthy breakfast!
- 1½ cups cooked brown rice (cold)
- 1 cup milk (any kind)
- 1 tablespoon butter
- ½ teaspoon ground cinnamon
- 2 tablespoons honey
- 1 banana (half mashed, half sliced)
- garnishes: dried fruits, nuts, extra honey
- In a small saucepan, combine the brown rice, milk, butter, and cinnamon. Bring to a gentle simmer, stirring occasionally.
- Stir in the mashed banana half and the honey. Cook about 1 minute to thicken.
- Divide between two bowls, and top with your choice of garnishes and the remaining banana slices. I used dried Mission figs and pepitas for the photos.