I love finding new ways to give that little bit of leftover rice, a new life. I’m one to whip up sweet potato pancakes from last night’s baked sweet potatoes or throw all of my leftover roasted veggies in a frittata. It’s rewarding. It makes me feel like I’m being a good steward of our food! So, last night, I made a delicious batch of Thai Fragrant Long Grain Rice from Mahatma® Rice. It was the perfect side dish to our dinner and this morning I brought it to life with just a few ingredients. Here’s my super easy-spiced breakfast rice bowl topped with summer berries, maple butter, and whipped cream. It’s earthy, sweet, filling; wakes up all of my senses and it’s the perfect pair to my morning coffee.
The best part is that it’s made with Jasmine White Rice from Mahatma® Rice. It’s super aromatic rice that releases an enticing aroma that fills our home and brings me right back to my mama’s kitchen. This is by far one of my favorite styles of rice that is soft, and fluffy once cooked. It’s also Gluten-Free and free of MSG and other added preservatives.
This is great rice for Asian inspired dishes, rice salads, curries, and as a side dish for Latin inspired dishes. Today, I am making a sweet dish! It’s my super easy-spiced breakfast rice bowl topped with summer berries, maple butter, and whipped cream.
- Ingredients 1 ½ cup of day-old Jasmine White Rice from Mahatma® Rice
- 2 12 oz. cans of condensed milk
- ½ cup of brown sugar
- ¼ tsp. of ground nutmeg
- ¼ tsp. of allspice ¼ tsp. of ground cloves
- 1/2 tsp. of cardamom
- 1 tablespoon of cinnamon
Maple butter
- 1 cup of maple syrup
- 3 tablespoons of butter
- For serving (optional) Whipped cream Fresh berries Coconut shavings
Instructions
- Bring a large pot to high heat and add all of the ingredients, stirring constantly. Once it comes to a boil, lower the heat and simmer for 20 minutes or until the rice absorbs most of the milk.
- In the meantime add the syrup and butter to a small saucepan and bring to a simmer.
- Allow the butter to completely melt and set aside.
- Serve the breakfast rice and top with fresh fruit, coconut shavings, whipped cream, and top with maple butter.
- RECIPE NOTES There are so many ways you can go with this breakfast. You can add granola, honey, or lighten it up by adding less sugar. Make it dessert by adding ½ cup of condensed milk and ½ cup of heavy cream. Let it simmer low and slow allowing it to cook into a rice pudding!
