Recipe #3: Breakfast of champions—rice mit milk mit extras

 Continuing our dodgy tummy/lower extremity injury series, and using the leftover rice (immediately chilled after cooking, no b. cereus here!) from yesterday’s recipe, we have a classic old world recipe with extras!

My grandfather ate rice mit milk for breakfast every morning, but his version was simply leftover white rice reheated with milk. Cheap und gut!

This version—my spin, qualifying it for this blog—takes the classic rice mit milk, then goes a sweet step further. But is no less appropriate for those in mild GI distress.

I call this a breakfast, but it could easily be a snack, dessert, or bedtime treat.

Ingredients:


Directions:

Put your leftover rice in a bowl and add your milk of choice. I’m using whole cow’s milk, but I have done this with non-dairy milks and it’s fine.


I *may* have added a bit too much milk here. That’s okay. Don’t panic. This recipe is very forgiving.

Put your bowl in the microwave. I have assumed you are using a microwave safe bowl and have a microwave. If not, don’t panic! You can put your rice mit milk in a small saucepan and heat it up gently on medium until warmed to your liking. That’s how Zaidie made his!


I microwaved mine for 2 and half minutes and it was perfect. Not too hot, and nicely and evenly warmed through.

Next, we add our extras: brown or golden sugar and cinnamon to taste. I never measure anything but I think I used a heaping Moominspoonful of sugar and a generous sprinkling of cinnamon.


Stir and enjoy! Breakfast (or snack/dessert/bedtime treat) is served!

You can see from the photo above that I paired my rice mit milk mit golden sugar mit cinnamon mit tea und Bach. *Chef’s kiss*



Comments

Post a Comment

Popular posts from this blog

Recipe #49: eggnog latté

Image
It’s holiday season—the most wonderful time of the year! Let’s have eggnog lattés! Ingredients: I’m making a decaf eggnog latté because I’m feeling seasonal, but not so much that I want to be up all night. But you do you. Note the equipment involved: stovetop espresso maker and milk foamer (the latter was previously seen in Recipe #37, matcha latté). If you have an actual espresso maker, by all means use it! Directions: If using a stovetop espresso maker, take it apart and first add cold water to the base to the level of the bottom of the little screw on the side: Next, add the middle section with the basket for the ground espresso and fill gently with the coffee. I don’t pack it down and it seems to work better this way with this device: Screw on the top, and it’s ready to go. Next, add water to the bottom section of the stovetop milk foamer: Not too much water, about a couple of centimetres worth, you want the water to boil quickly and a lot of steam to build up in the bottom section...
Read more

Recipe #46: steel cut oatmeal

Image
  This recipe is by special request for a special friend who recently found a mini slow cooker at a thrift store. That’s where you find mini slow cookers. Nobody buys them new. They spontaneously generate themselves at thrift stores. Just make sure you clean them within an inch of their existence. Apparently my friend is more conscientious about second hand electrical kitchen appliances than I, and she looked online to learn how to use the mini slow cooker. I did no such thing and assumed, like regular slow cookers, they could be used safely for hours at a time. Apparently the mini slow cookers are only intended to be used for a mini amount of time: four hours maximum. I’m going to pretend that I never heard this information and will continue to throw caution to the wind with my second hand mini, but you, dear reader, should take this information as a caveat to this recipe, and if you decide to use it recklessly like me, and your thrift store mini slow cooker explodes after four ho...
Read more

Recipes #8 and #9: pan fried haddock with cucumber salad

Image
  Today’s post is a 2-for-1, but rest assured, both recipes can be made independently and separately with good results! Recipe #8: cucumber salad  This is super quick salad recipe that you can whip up in a few minutes and impress the pants off of your dinner guest(s). I’m making a batch for two diners here. Ingredients: Directions: Slice the cucumber(s) in thin rounds with a sharp knife. A mandoline would work well, but ours is still in its original packaging and I’m afraid of it, so I just used a paring knife and sliced directly into the serving bowl (no cutting board = less clean up = less neatly sliced = I don’t care). Likewise with the red onion. I just used a small amount of the red onion you see pictured above. We want the onion to be a sidekick to the cucumber, not a leading lady. Next, squeeze a wedge of fresh lemon juice in the bowl, shake a few shakes of dried dill (or a good anmount of chopped fresh dill if you have it), add a glug of mayo and a spoonful of sou...
Read more