Just Taking Notes
Nov. 7, 2007 - Spiced Rice Breakfast Custard
One of our favorite breakfast dishes for fall and winter is spiced rice.
Warm and filling.
Fragrant and spicy.
We love it.
So much room for variation in this comfort food recipe. You can modify it to meet the needs of your family, and I am guessing most will want to cut it in half. Be creative with it and let me know how it turns out.
FYI* I actually grind most of my spices fresh along with my sugar in my K Tec blender, but since most of you will use already ground spices, I will give the standard measurements. If you want to grind your own, then use the information in parenthesis.
Spiced Breakfast Rice Custard
2 Tbs Virgin coconut oil OR butter
3 Cups white Jasmine rice
10 Cups whole milk
4 whole eggs, beat and add to milk
1 1/2- 2 Cups sugar
3 Tbs cinnamon (3, 3" sticks)
1 Tbs ginger
2 tsp nutmeg (1/2 whole nutmeg)
1 1/2 tsp clove (about 10 whole cloves)
1 tsp cardamom (about 6 pods)
2tsp vanilla
Suggested toppings:
nuts
coconut
raisins
chopped dried fruit
butter
cream
Heat 4qt heavy bottom pot over med to med high heat.
Add oil and rice.
Stirring frequently, saute for a few minutes until rice begins to brown.
Add milk, eggs, sugar and spices.
Stir well.
Continue to heat over med-high heat stirring frequently
As rice begins to absorb the milk and thicken, you will need to stir constantly and maybe reduce the heat to med. Just don't let it boil or stick to the pan.
When rice is cooked through and mixture thickens it is ready to eat. You may add vanilla now. Serve into bowls and top with toppings or just enjoy as is.
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