Leftover rice makes a fast, filling breakfast. With the help of the egg yolk and the banana, you’ll get just enough protein and sugars. This recipe is not too different from Rice Pudding, which is served as a dessert. We made it a bit lighter here so you can start your day with a treat.
Ingredients
SERVINGS: 2 Serving(s)
- 1½ cups milk
- 1 egg yolk
- 1 cup cooked rice
- 1 ripe banana, sliced
- 1 teaspoon vanilla extract
- 2 tablespoons brown sugar
- 1 dash each of salt and ground cinnamon
- Fresh berries (optional)
Instructions
Whisk together milk and egg yolk in a medium pot and heat gently. Add the cooked rice, banana, vanilla, brown sugar, salt and cinnamon. Cook and stir for 5–10 minutes, or until mixture comes to a gentle boil. Transfer to a bowl or plate and top with fresh berries, if desired.
