The recipe is adapted from one of my favorite cookbooks. It's not all low fat, but every recipe is perfected to full flavor (so making it fat free is generally still very tastey!). (Don't tell, but this recipe technically was from the 'dessert' section... but in my book, all good breakfasts would also make great desserts...)
Put 4 cups fat free milk and 1/2 cup sugar in a medium pot, bring to a simmer, Add the rice and cook on a slow simmer, uncovered and stirring frequently (though I neglected it horribly and it still didn't burn! score!), until the mixture is thick (45 minutes ish). Remove from heat and add a teaspoon of vanilla. Serve warm or refrigerate and serve cold.
|Breakfast this morning!|
- plain old vanilla
- add grated orange zest while it's cooking, maybe with a 2-3 almonds, chopped, on top
- add cinnamon, nutmeg, and 1/2 cup dried fruit at the end with the vanilla
- for a more Indian flavor (Yum!) add 1/2 teaspoon cardamom with the vanilla and sprinkle 1/3 cup toasted chopping pistachios on top of each bowl (if your fat intake can take it... let's see, 1/3 cup for the whole batch, it's supposed to serve 6 people, so slightly less than a tablespoon per person... 18 grams of fat in 1/3 cup of chopped pistachios, so... 3 grams of fat per tablespoon! not too bad!)
- unsweetened baking cocoa added with the vanilla would be great, too! I'd estimate 1/3 cup for the whole batch would be about right, but add more for a darker chocolate flavor (another secret of our family is our oatmeal is often chocolate flavored for breakfast, using this same trick...)