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.
- ENJOY! 😀
Question: What are your plans for the upcoming Thanksgiving holiday? 😀
Pure relaxation, family comaraderie, fun in the kitchen… At least on Thursday! Then I have to study for finals. I believe Thanksgiving is one of my favorite holidays, competing even with Christmas!
Spending all day with the family… and then Black Friday shopping!!
Very cool 🙂 I rarely eat rice, but it seems much more appealing to me in some form of sweet breakfast. It reminds me of rice pudding, which I love.
I’ve never tried rice in my “oatmeal” – I keep trying to convince myself but something about it just seems wrong……..(I’m so high maintenance!) Lol.
We’re headed to Pittsburgh to spend time with my husbands family – will be a LONG 3 days… 🙂
You’re making me want to give brown rice another try. Or…hmm…trying this with bulghur wheat!
We’re having a very small thanksgiving. Always do…I like it that way 🙂
(p.s. e-mail me! – you won my mini giveaway for graham flour 🙂
Great breakfast suggestion! Especially for someone who is wheat intolerant…why not brown or wild rice?!
I added some left over brown rice to my omelet the other day, subbing it for the toast as a carbohydrate. It was surprisingly good.
i LOVE this idea…and naturally gluten-free 🙂
now in winter, i bet i could even let that all soak overnight then heat it up in the microwave in the morning for faux oatmeal, no?
Clever title there!
You make the most amazing breakfast bowls – I think I’ll be recreating this one for tomorrow’s breakfast 🙂
I’d imagine it’s almost like rice pudding but even more delicious!
Spending time with my family, seeing Harry Potter, writing a 10 page paper (sigh), and catching up on sleep! Oh yea, and eating Thanksgiving food too 🙂
I used to eat rice for breakfast all the time, but it NEVER looked as appetizing as yours does. Yum! I’m bookmarking this for sure. 🙂
And I’m going out of town for Thanksgiving – meeting my family and staying at a big lodge where we can all cook together, and spread out, and relax for the week!