Collegi-ATE: Sweet rice porridge Photo by Joshua Bessex
For those days when one-minute oatmeal doesn’t quite cut it, I’ve found this quick and easy dish combines a treat with a filling breakfast. It makes use of the leftover rice from last night’s dinner and any bruised bananas I can’t quite bring myself to eat plain.
1 1/2 cups milk or almond milk
1 egg yolk
1 cup cooked rice
1 ripe banana, sliced
1 teaspoon vanilla extract
2 tablespoons brown sugar
A dash of salt
A dash of ground cinnamon
Fresh or dried berries (optional)
Coconut flakes (optional)
Whisk together milk and egg yolk in a pot and heat on low.
Add the cooked rice, vanilla, brown sugar, banana, salt, and cinnamon. Let cook for five to 10 minutes or until mixture comes to a slow boil. Stir periodically.
Transfer to a bowl and add fresh or dried berries and coconut, if desired.
Please read our Comment policy.