The most magical part about this breakfast is that it comes together from little more than rice and water. Simmer both with some brown sugar and cinnamon, and they become something greater than their parts. This version is topped with mango and toasted almonds, but if you want to mix it up, you could go with any sort of fruit and nut combo. Here are a few suggestions: apricots and sesame seeds, dried cranberries and pistachios, or pineapple and toasted coconut.
6 cups water
1 cup uncooked long-grain white rice
¾ cup packed light brown sugar
1 teaspoon ground cinnamon
¾ teaspoon kosher salt
1 cup half-and-half
Chopped toasted almonds
Sat fat 2.07g
How to Make It
Stir together water, rice, sugar, cinnamon, and salt in a large saucepan. Bring to a boil over medium-high, partially cover, and simmer, stirring occasionally, until very thick, about 40 minutes.
Stir in half-and-half, and remove from heat. Serve warm or at room temperature. Top with mango and almonds.
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