I enjoy hot grain cereals, and I sometimes miss rice pudding. My mom's recipe, however, uses eggs and takes hours to bake. I find it a bit to "eggy", and I don't like the idea of running an oven for 1 hour just for pudding. I've therefore been searching for rice pudding recipes that don't involve the oven, and preferably don't involve eggs either. One day, a bit of inspiration struck me and I figured that I could probably add rice to my cream of wheat and have it be somewhat ricepudding-like. Here's the result. Very simple, and uses up some leftover rice, which is always nice.
I wonder if there's anything I could have done to make this look more appetizing...
Breakfast Rice Pudding
Effort: 1 very easy
Time: 1 very quick
Ingredients: easy to get
- ~1 cup soy milk (I prefer Sensational Soy vanilla)
- ~1/3-1/2 cup rice
- ~2 1/2 Tbsp dry cream of wheat
- couple of pinches of cinnamon
- maple syrup (optional topping - the soymilk is quite sweet enough)
- Add soymilk to small pot. Put heat on medium.
- Mix rice into soymilk (if it was cold, break it up first).
- Add dry cream of wheat one tablespoon at a time. Very slowly sprinkle it into the soymilk while stirring constantly. This helps prevent lumps.
- Stir frequently, if not constantly.
- As soon as bubbles start regularly appearing & the pudding looks a bit thicker, turn the burner off but leave the pot on the burner.
- Stir frequently ~2 minutes or until it's as thick as you want. Note that it will still thicken a little bit once you pour it in your bowl.
this one was just for fun - woo, swirly...