Since I’m still a bit unsteady, I talked my Honey through making rice pudding for breakfast. It really is very easy, although you need to pay attention to it.
- short-grained white rice
- salt
- milk
- Rice Dream
- sweetener
- vanilla
- cinnamon
For every cup of rice, you need 4-5 cups of milk and Rice Dream. I use a 2:1 ratio of milk to Rice Dream. So for my breakfast, I used 1/2 cup Arborio rice, 3/4 cup water, and a dash of salt. Arborio rice is short-grained, and used for things like risotto and rice pudding. After you rinse the rice (you need the starchiness so don’t wash it until the water runs clear, just give it a quick rinse because you wash all of your food, right?), put it in a saucepan with 3/4 cup of water and a dash of salt. Cook the rice over low heat until the water has been absorbed, about 7-8 minutes. Keep a close eye on it, because it will scorch in a heartbeat and then you have to start over.
When the water has been absorbed, add 2 cups of milk (I use whole milk) and 1 cup of Rice Dream. Cook at a very slow simmer until it thickens, and stir occasionally while cooking. This will take longer, so have patience. When it is nice and thick, take it off the heat and stir in a healthy splash of vanilla, and the sweetener you use. That can be 1/2 cup sugar, or 1/2 cup King Arthur Baking Sugar Alternative, or the same amount of whatever sweetener you use.
I chopped half of a very ripe pear for my topping, but you could use another fruit. Apples are good or peaches or bananas. Then I sprinkled it with cinnamon and had a great breakfast.