Coffee Breakfast

Nutty brown rice is great in sweets & savories. In this I use traditional toppings but you can hit it with anything you wish. Get creative!

Growing up I was obsessed with Goldilocks & the 3 Bears.

The story was cool (and kind of creepy) but the best part was the porridge. I love the word porridge and I enjoy eating it & saying it as much as possible.

Porridge. PORRIDGE. PorRiDge.

You get my drift. (book 1948 ©Western Publishing Company, ) I still LOVE & read them to my kids often.

What makes the book so cool is this little red head gal broke into the home of bears & ate their food, sat in their chairs, slept in their beds…yada yada.

Something I might do too. If I was a character in a story book…

Back to this porridge. Brown rice is gluten free ~ so great for folks who are on GF diets. This rice was leftovers from my lunch.

I love dairy half & half, but coconut milk would be wonderful in this too.

Use any nuts. I sweeten with maple syrup or honey.

Hope you have a super relaxing, fun & tasty weekend!

Ingredients

• 1 cup cooked short grain brown rice
• 1 tablespoon butter
• 1/4 cup half & half or coconut milk
• 1 tablespoon pure maple syrup or honey
• pinch of salt to taste
• ground cinnamon
• fresh berries
• dried fruit sweetened cranberries
• handful of toasted nuts

Method

• Prepare brown rice according to package directions. In a saucepan combine 1 cup brown rice with half & half, butter, maple syrup, salt & cinnamon. Heat over medium & stir well. Cook a few minutes until hot. You can also heat up these ingredients in the microwave.
• Remove from heat, place porridge in a bowl & top with berries and nuts.