Hot Rice Breakfast Drink

Cooked rice stays fresh for up to seven days and can taste even better the second time around. This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients. Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you're serving.
Body+Soul, January/February 2010
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  • Cooked rice
  • Skim milk (enough to cover rice by about half an inch)
  • Honey to taste
  • Cinnamon


  1. Heat cooked rice and skim milk together. Stir in honey to taste, and sprinkle with cinnamon (if desired, take some of the hot milk and whisk briskly to "foam," then pour over top).

Cook's Note

To make this recipe as prepared on "The Martha Stewart Show", transfer mixture to the jar of a blender, and blend until smooth.

Recipe Reviews

Reviews (5)

  • Tchr4vr 20 Feb, 2010

    I use leftover brown rice, add half as much lentils, dried currants, chopped apple - warm the mixture and enjoy a wonderful, super healthy and filling breakfast.

  • sweethoneycomb 19 Feb, 2010

    yeaaa!! It's like Arroz con Leche! It's also a dessert in Peru! ..all year round :]

  • Yucateca 16 Feb, 2010

    It's like pureed "Arroz con Leche", a dessert that is typical around Christmas in Mexico. Never had thought of pureeing it. I'll have to try that.

  • mariekoran 15 Feb, 2010

    Duh, How did I miss that it is in fact a drink !? I read it and doubletaked it and still went over my head ! I'm gonna try it !

  • mariekoran 15 Feb, 2010

    In a glass like this it looks more like a drink, though I dont think it's supposed to be. It's just a typical hot rice breakfast cereal, which I eat several mornings a week. I think I might actually try this and blend it as a smoothie