Traci’s Homemade Chicken Soup

Happy new year! Our family is fighting our first colds of the year; so today I made a large pot of my homemade chicken soup. I wanted to share my recipe with you.
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Recycled Chinese Take-Out Leftovers = Breakfast Rice

As a child, my mother would often make what we call ‘Breakfast Rice’. It’s simply prepared white rice, with milk, butter and sugar added. I guess it’s concept is similar to grits eaten for breakfast. Rice is cheap, lasts a very long time when stored, so it’s a good staple food to have on hand.  I know many large families are looking for low-cost recipes: Breakfast Rice is all that and more.  It takes a bit of time to cook rice (about 30 minutes), then you have to add in your milk, butter and sugar and simmer that for a bit. So not the fastest breakfast you could make.

However, there is a faster way: use the white rice leftover from your Chinese take-out! The ultimate in recycling. :lol: You know how when you order your Chinese food, they always give you those cartons of plain white rice. Well, we rarely eat those with our meal, so I would have cartons of white rice in the fridge. Then one day, it hit me: use that prepared rice for Breakfast Rice. So easy to do – here’s my Breakfast Rice recipe.

Traci’s Recycled Breakfast Rice

1 or more cartons of leftover Chinese take-out rice; or prepare fresh white rice
Milk: enough to cover the rice in your pan
Butter: I add about 3-4 Tablespoons
Sugar: to taste, but breakfast rice should be sweet
Spices (optional): cinnamon, nutmeg, etc…
Toppings (optional): raisins, cooked & crumbled bacon, etc…

Add rice to a large saucepan or dutch oven; add milk, butter, sugar and spices, cover and heat over medium-low heat (stirring frequently to prevent burning or sticking) until heated through. Serve in bowls, add toppings, if desired and serve with toast and juice for a well rounded and filling meal.

For an inexpensive breakfast food that’s perfect for large families, Breakfast Rice fills the bill – and the tummy.