I’m convinced that leftover brown rice is the most quintessential item in my fridge.
I like to think how economical I’m being when I eat my leftover rice. How I’m saving nickles and dimes by not throwing it out. By not eating something else instead. But really, I don’t think this is exactly true. Usually I end up making a double batch of brown rice, just so that I’ll be guarenteed to have leftovers.
Brown rice is quickly becoming one of my most favored breakfast these days.
It has the ability to soak up any of the flavors that you choose to mix it with. Especially when we’re talking an actual overnight bath in the fridge!! I like to focus on the sweet factor for breakfast, so bananas, cinnamon, nutmeg, and chopped apples became my flavors of choice for this morning.
And, really, let’s be honest. Leftover brown rice with pumpkin, bananas, apples, walnuts, yogurt, and spices is far more interesting and exciting than plain jane brown rice with your chicken.
Overnight Pumpkin Rice Pudding
This breakfast has the potential of becoming whatever you desire. Focus on sweet by using blueberries, raisins, apples, pears, bananas, etc. Eat it cold. Eat it hot. It’s delicious both ways.
OR, take the savory route by reheating the rice in a nonstick frying pan with some scrambled eggs, veggies, and chili powder. Leftover brown rice is as versatile as you want it to be!
- 1 c. leftover brown rice
- 1/2 ripe banana, sliced
- 1 small apple, diced
- cinnamon and nutmeg (plenty)
- 2 T. soymilk
- 1/2 c. canned pumpkin
- 6-oz. plain yogurt
- toppings: 2 T. walnuts, honey or agave to taste
- Mix together first 6 ingredients. Let sit overnight.
- The following morning, mix together the rice mixture and yogurt. Top with walnuts and honey or agave to taste.
Question: What are your plans for the upcoming Thanksgiving holiday?