Sep 122015

Cinnamon Rice

Rice with sugar and milk is an old-fashioned dish that has lost its place over time. A hundred years ago it was a common supper dish for children or even a dessert. Both of my grandmothers served this to me as a child and I always felt like I was getting something special when I saw it at the table.

Today, it’s one of the most affordable breakfasts you can make. It’s pretty quick too, going from pan to table in about 5-minutes. It’s something good we can afford to eat even when we’re really poor. If you need a comforting late night snack on a cold, wintry night, you can’t get much better than this. It tastes like rice pudding, but is a whole lot faster. For quick and dirty directions, see the note at the bottom of the page.

Cinnamon Rice Hot Cereal


  • 1 cup leftover cooked rice
  • 1/2 cup milk
  • 1 teaspoon margarine, optional
  • 1 teaspoon to 1 tablespoon sugar
  • Couple of Dashes of Cinnamon
  • Pinch salt, if desired


In a small saucepan combine the rice, milk, margarine, sugar, cinnamon and salt. Stir the mixture over medium heat until it is heated through and the margarine is melted. You may let it simmer for a minute or two if you want it to thicken a bit. Serve in a bowl like any other hot cereal. Makes 1 large serving.

If you want to add raisins or chopped prunes to your cereal simply add them along with the rice at the beginning. One or two spoonfuls of dry fruit will be plenty.

Note: If you’re not up to measuring in the morning then try this. Scoop up a portion of leftover rice into your pot. Add a dab of margarine, a spoonful of sugar, and a dash of cinnamon. Pour milk in to half cover the rice. Simmer until steamy and eat directly from the pot.

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