Not your Gramma’s creamed rice!

I loved my Gramma Verna’s cooking, she mostly a combination of Pennsylvania Dutch and poor farm family. Whichever it was, I loved most it!  I was a picky eater!!

One of the things she made was creamed rice. I suppose it was similar to rice pudding, just hot.  Because to get me to eat it, she sprinkled brown sugar over my serving.

I watched her make it several times but I honestly do not remember her ingredients, nor the measurements.  So I always made it like I thought she did.  And I have to admit, I think I pretty much nailed it.

That said however, I kicked up the flavor.  I like to add cinnamon, nutmeg and cardamom.  And brown sugar!  That will never change!

Quick cooking rice will not work for this recipe. Trust me…

I cook my rice until tender, add about 1-3/4 cup milk and let that very lightly simmer, stirring often until I get that luscious creamy texture.  You may need to add a little more, or a little less depending on your rice.  Just before I turn the heat off, I add brown sugar, cinnamon, nutmeg and the cardamom,. Stir until blended and it’s ready to serve.

You can serve is as a side or as a main dish along with a veggie or salad.  This isn’t something I have often, it’s more of a comfort food, something that is wonderful on a chilly and cozy night.

I hope you love this as much as I do and it becomes your comfort food too.

Cinnamon and Cardamom Creamed Rice

1 cup rice, cooked until tender per package direction (do not use a quick cook rice)

3/4 cup milk

1/4 tsp cardamon

1/2 tsp cinnamon

pinch of ground nutmeg

1 tsp vanilla

2 T brown sugar

 

1. Cook your rice per package directions, using about 1 tsp salt.
2. Reduce heat to a low to medium low heat for just a light simmer. Add 1/2 cup of the milk and stir often.  Add the remaining ¼ cup if needed to bring rice to a creamy consistency.
3. Just before turning off the heat, turn to low and add the remaining ingredients. Stir until well blended. Remove from heat and serve.

Breakfast Quesadilla Wraps

Breakfast Quesadilla Wraps

These breakfast quesadillas are so easy, and so versatile.  You can make them any way you want and they only take about 15 seconds in the microwave to heat up.  And better yet, you can eat them on the run.

The flour tortilla I used was the same size as my skillet so when I added my egg, it cooked to the perfect size.

You can use just plain scrambled eggs, or you can add spinach, veggies, smoked salmon, cooked crumbled bacon, anything at all!

After you cook your egg thoroughly, place it on top of the flour tortilla.  Add shredded cheese or anything else you would like.

I cut mine in half but you can leave it whole. Then I wrapped each roll into a piece of parchment paper and popped them in the fridge.  Heat one wrap for 15 seconds, carefully unwrap and enjoy!