Thursday, April 2, 2009

Easy Rice Breakfast

I came up with this the other day because I had some left over rice and didn't know what to do with it... I'm supposed to try to limit my wheat consumption, so I decide to go gluten free for this breakfast. I hope you all enjoy!

4 oz. cooked rice (I used jasmine rice)
1 tablespoon toasted coconut
1 tablespoon toasted sliced almonds
2 tablespoons dried cranberries
2 tablespoons low-fat 1% milk
2 teaspoons honey of your choice

In a bowl weigh out your rice. Pour in your milk, honey, and cranberries and microwave for 1 minute. Remove from microwave and stir; add almonds and coconut. Enjoy!

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