Author Topic: Rice for breakfast (Read 6904 times)

Perd Hapley · « **on:** October 03, 2016, 07:54:01 AM »

Anybody else do this? My mom used to mix rice with milk, sugar, and cinnamon for us. Good stuff.

K Frame · « **Reply #1 on:** October 03, 2016, 07:55:52 AM »

Oh hell yeah. Loved that as a kid.

In many parts of the world savory rice dishes are the norm for breakfast, often done to a porridge like consistency.

https://en.wikipedia.org/wiki/Congee#India

lupinus · « **Reply #2 on:** October 03, 2016, 08:17:30 AM »

Cream of rice a lot growing up. It might sound weird but rice, soft scrambled eggs, and a few dashes of soy sauce is delicious.

And as Mike already noted, Congee is amazing stuff. My favorite way it id to make a quick little stir fry of either pork or chicken, preferably left overs and finally minced or shredded, with a good shot of soy and other flavorings so it's strongly flavored, and stir fried enough that it gets a little crispy. Put that on top of your congee with some sliced green onions? Mmmmm. Just stirring in some poached chicken leg or thigh and cooking it with it so it gets nice and shredded and broken down throughout the congee is amazing as well.

wmenorr67 · « **Reply #3 on:** October 03, 2016, 08:26:35 AM »

Quote from: fistful on October 03, 2016, 07:54:01 AM

Anybody else do this? My mom used to mix rice with milk, sugar, and cinnamon for us. Good stuff.

Yep......

BobR · « **Reply #4 on:** October 03, 2016, 09:12:07 AM »

Your very basic Japanese breakfast is a bowl of steamed rice and a raw egg. Put your rice in the bowl, break a raw egg onto it, sprinkle a few sesame seeds on it and stir it all together and eat it. Japanese food for the soul.... good stuff.

Growing up we would have leftover rice, milk and cinnamon for dessert, as well as cornbread, sugar and milk in a glass. Very little went to waste.

bob

makattak · « **Reply #5 on:** October 03, 2016, 09:43:24 AM »

Quote from: fistful on October 03, 2016, 07:54:01 AM

Anybody else do this? My mom used to mix rice with milk, sugar, and cinnamon for us. Good stuff.

Yes.

Additionally, any time I make rice to accompany the meal, I usually prepare it that way for our children to eat (except you forgot the butter). They love the "sweet rice".

RocketMan · « **Reply #6 on:** October 03, 2016, 10:28:44 AM »

I often stopped and grabbed some onigiri at a mini-mart on the way to work when I was in Japan on business.

mtnbkr · « **Reply #7 on:** October 03, 2016, 10:32:06 AM »

My grandfather (NC born and raise, lived in the same town all his life) liked soupy rice with eggs and sausage. He refused to eat any sort of potato with breakfast (hash browns, etc) most of his life, stating "we weren't so poor we had to eat a potato for breakfast!".

It was good, but nothing I'd go out of my way for. I prefer grits if I want something of that ilk.

That said, mixing with milk, sugar, cinnamon, etc, sounds kind of good, but would probably be just as well to eat flavored rice crispies.

Chris

makattak · « **Reply #8 on:** October 03, 2016, 10:53:19 AM »

Quote from: mtnbkr on October 03, 2016, 10:32:06 AM

That said, mixing with milk, sugar, cinnamon, etc, sounds kind of good, but would probably be just as well to eat flavored rice crispies.

It's a different kind of cereal. You're effectively suggesting we might as well eat oat flakes instead of oatmeal. Both are good, but not comparable.

Perd Hapley · « **Reply #9 on:** October 03, 2016, 11:00:04 AM »

It's almost like rice pudding. Certainly better than grits, but pretty much everything is better than grits.

K Frame · « **Reply #10 on:** October 03, 2016, 11:30:14 AM »

"I prefer grits if I want something of that ilk."

I'd rather eat wallpaper paste...

Wait...

They're.... the same.... thing...

"That said, mixing with milk, sugar, cinnamon, etc, sounds kind of good, but would probably be just as well to eat flavored rice crispies."

No, it wouldn't. COMPLETELY different flavor and texture.

roo_ster · « **Reply #11 on:** October 03, 2016, 11:48:04 AM »

Rice wars!

KD5NRH · « **Reply #12 on:** October 03, 2016, 11:52:17 AM »

Quote from: Mike Irwin on October 03, 2016, 11:30:14 AM

"I prefer grits if I want something of that ilk."

I'd rather eat wallpaper paste...

Wait...

They're.... the same.... thing...

No they're not; wallpaper paste shouldn't be lumpy, and should have more flavor.

mtnbkr · « **Reply #13 on:** October 03, 2016, 11:59:18 AM »

Grits, if cooked properly, aren't lumpy. They can have as much or little flavor as you wish. Various cheeses, butter, salt, pepper, hot sauce, etc can all be added.

Chris

BobR · « **Reply #14 on:** October 03, 2016, 12:13:33 PM »

Quote from: mtnbkr on October 03, 2016, 11:59:18 AM

Grits, if cooked properly, aren't lumpy. They can have as much or little flavor as you wish. Various cheeses, butter, salt, pepper, hot sauce, etc can all be added.

Chris

If you have to add stuff to make it palatable you may as well eat the wallpaper paste, it is probably cheaper and comes in 5 gallon buckets.

bob

K Frame · « **Reply #15 on:** October 03, 2016, 12:19:52 PM »

Quote from: BobR on October 03, 2016, 12:13:33 PM

If you have to add stuff to make it palatable you may as well eat the wallpaper paste, it is probably cheaper and comes in 5 gallon buckets.

bob

mtnbkr · « **Reply #16 on:** October 03, 2016, 12:24:21 PM »

Quote from: BobR on October 03, 2016, 12:13:33 PM

If you have to add stuff to make it palatable you may as well eat the wallpaper paste, it is probably cheaper and comes in 5 gallon buckets.

bob

Never said you have to. I like grits with just a little salt, pepper, and butter. I'm just pointing out the flexibility of the dish.

Quote from: Mike Irwin on October 03, 2016, 12:19:52 PM

Yeah, laugh it up, I didn't see you turn your nose up my "Colorful Polenta" dish (grits with cheese, various peppers, corn, green onions, etc).

Chris

KD5NRH · « **Reply #17 on:** October 03, 2016, 01:37:50 PM »

Quote from: BobR on October 03, 2016, 12:13:33 PM

If you have to add stuff to make it palatable you may as well eat the wallpaper paste, it is probably cheaper and comes in 5 gallon buckets.

Reminds me of how to make my ex wife's pasta edible; pile on lots of meat, sauce and eggplant, then eat the meat, sauce and eggplant and toss the still-not-quite-yet-al-dente pasta.

roo_ster · « **Reply #18 on:** October 03, 2016, 01:55:34 PM »

Quote from: KD5NRH on October 03, 2016, 01:37:50 PM

Reminds me of how to make my ex wife's pasta edible; pile on lots of meat, sauce and eggplant, then eat the meat, sauce and eggplant and toss the still-not-quite-yet-al-dente pasta.

Did she know you're supposed to boil it first and not serve it straight from the box?

MillCreek · « **Reply #19 on:** October 03, 2016, 02:20:41 PM »

Quote from: roo_ster on October 03, 2016, 01:55:34 PM

Did she know you're supposed to boil it first and not serve it straight from the box?

Speaking of which, those 'no-boil' lasagna noodles are a lie.

KD5NRH · « **Reply #20 on:** October 03, 2016, 02:46:20 PM »

Quote from: roo_ster on October 03, 2016, 01:55:34 PM

Did she know you're supposed to boil it first and not serve it straight from the box?

Barely. She had this tendency to assume that if she doubled the temperature of stuff, she could cut the cooking time in half. Her chicken could be downright scary; burned on the outside, bleeding on the inside, and still spewing scalding juice from just under the skin.

lupinus · « **Reply #21 on:** October 03, 2016, 04:57:34 PM »

Mm mm grits.

Oddly enough my wife, who is from the south, doesn't much care for grits. She only really likes them when they are made by her grandfather, also of the south, or me...a damn Yankee.

Course being from NJ and of Italian dna I had a lot of experience making polenta. Which is the same thing just a different time of day and you can get away with charging more.

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K Frame · « **Reply #22 on:** October 03, 2016, 06:08:55 PM »

I celebrate food diversity!

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mtnbkr · « **Reply #23 on:** October 03, 2016, 06:43:33 PM »

Quote from: Mike Irwin on October 03, 2016, 06:08:55 PM

I celebrate food diversity!

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I've seen you eat, so I agree wholeheartedly. :D

Chris

Hawkmoon · « **Reply #24 on:** October 03, 2016, 08:21:11 PM »

Quote from: fistful on October 03, 2016, 07:54:01 AM

Anybody else do this? My mom used to mix rice with milk, sugar, and cinnamon for us. Good stuff.

Sounds a lot like rice pudding.

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Author Topic: Rice for breakfast (Read 6904 times)