My mother made wonderful breakfasts for us everyday. She got up early and made sweet rolls, muffins, coffee cake and rice kugel to name a few. I on the other hand…make oatmeal. Here’s a bowl, there’s some honey, enjoy. Part of it has been how fussy it is to bake GF muffins in the morning. Pancakes frustrate me to no end, so I don’t even try any more.
Rice Kugel is a breakfast dish normally made from eggs, milk, left over rice, cinnamon, raisins and sugar. Simple and easy. I thought of this recipe one day and went browsing the web looking for various recipes without milk. I tried making it with soy milk… it just didn’t work. Here’s what I came up with, and as far as I know no one else makes it this way. It’s a compilation of this, that and some other things.
It’s not pretty, but tastes really good.
Find your ingredients, and preheat the oven to 350 F.
2 c. cooked brown rice
1 can Coconut Milk
1/4 c. honey
1 tsp. cinnamon
1/4 c. raisins
2 bananas, sliced
1/2 large mango diced or 1 medium mango. I’ve also used pineapple and that works just as well.
Mix it all together, pour into a cake pan…( I’m limited on my pans so I use a 12” cake pan for this. a 9×13 would work fine, just adjust the cooking time – don’t cook as long.)
Bake for 1 hour or until set. Cool before serving.
Sometimes I mix this up the night before, pop it in the refrige, pull it out and bake it when I get up. Like I did this morning.