Cheap, nutritious, uses up left overs, what more could you ask?
I always make extra rice on nights that we have it, so the kids can have this for breakfast or lunch the next day.
Feingold approved!
Cooked rice (you can use white, but brown is better and stays in their bellies longer!)
Sweetener, to taste (we like brown sugar)
vanilla (or whatever extract you like, maple is wonderful!)
eggs (I use one per kid here)
milk (Add last, just enough to soup it up a bit. If you use liquid sweetener, use less milk)
Optional ingredients:
Spices (cinnamon, nutmeg, allspice, etc...)
Dried fruit (raisins, dates, cranberries, etc...)
Mix it up and either bake immediately or refrigerate over night. One hour at 350.
Sorry folks, this is really how I cook! I never measure much of anything.
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