Saturday, January 29, 2011

Morning Rice

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By the time the boyfriend and I get our coffee going and morning started, we've already been in the kitchen for about half an hour. I find it odd that considering this, I hardly ever make breakfast for myself. The boyfriend will toast these amazing-smelling toaster pastries we get him to hold him over, but I'm often left roaming the kitchen like some half-crazed, half-starved loon.

I've written before about how breakfast is that one meal I still struggle with to get some sort of consistency with. I understand that this is, technically speaking, not a difficult task to do. Bananas, cereal, oatmeal, eggs; there are tons of different foods available for breakfast time that are gluten free. For me, it's a combination of being a broke college student with a crappy part time job and a slight failure in the meal planning department I seem to be having. When I do my weekly meal planning, I often forget to get items for other meals besides dinner, so we'll end up eating the pasta I was saving for Wednesday night on Sunday afternoon.

The same thing goes for breakfast - I forget to pick up groceries for it. This is an exceptional pickle to place yourself in because it's a bit more difficult to convince yourself to eat pasta for breakfast. This got me thinking about a satisfying breakfast I could make with just what we had on hand.

We have rice. Mountains of several kinds of rice, and enjoy them all. We truly love rice. The grocery store nearest to our home has a great deal on 5lb bags of un-enriched Jasmine rice from Thailand we buy once or twice a month. So, this morning when I was trying to figure out what to make for breakfast, I naturally reached for the rice.

Hot Jasmine Rice Breakfast

Serves 1

1 C water, brought to a boil
1/2 C Jasmine rice
3 Tbs cane sugar
Cinnamon, to taste
1/4 C soy milk
1 Tbs vegan butter

Add rice to boiling water and stir well. This will cook a little faster than a normal serving of rice will, so watch it carefully to prevent scorching. When the water is around half absorbed add the sugar and cinnamon and stir well. 
When the rice has finished cooking add the milk and butter, stir well, and enjoy!

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