Lemony Breakfast Rice

It's Friday night, and I'm thinking of breakfast. What will I have for my two special weekend mornings? Will it be sweet? Or savoury? A standard? Or something new? Or, maybe we'll head out to eat ... at any rate, it's going to involve coffee. Maybe even two coffees ...

Well, this is a great change of pace for breakfast. I mean, you can only have so much homemade granola or  scones or waffles or chocolate bread ... ok, maybe not. But this rice is really yummy, and a great way to use up some of that extra rice you made the other day. (I have two containers of it in my fridge right now!)

Plus, I like to mix up my grains a bit. I try not to have the same thing for the same meal everyday - I figure variety is good for the body. Different nutrients doing different things. All good.

***********

Lemony Breakfast Rice

serves 4-6
about 20 min to prepare

Ingredients
1 1/2 c white rice (I used basmati but you could use brown as well, just adjust the milk volume)
3 c organic milk
zest of 1 lemon
pinch of salt
1 Tbs raw honey
1 Tbs unrefined brown sugar
a handful of berries (as you can see from the photo, frozen is ok too)

*Use organic ingredients when you can

1. Cook the rice in the milk, just like you would normally do with water. Just keep an eye on it when it does the initial boil, and make sure you put the heat right down after that. Add the lemon zest with the rice and the milk, at the beginning of cooking.

2. When the rice is done, stir through the salt, honey and sugar - serve into bowls and top with berries. Maybe even a dash of cream, if you've got some?

**********

How much did this cost me?

Well, my organic rice was $1 (or nothing, if you have some to use up) and the milk was $2. The rest wasn't much at all ... so we're talking less than $3.50 for everybody to have a lemony, fresh, organic breakfast.

Hope you enjoy your weekend, whatever you eat!
Amanda xx