This recipe is an original that I was contracted to create for the Arkansas Farm Bureau.
My mom has always had a knack for taking simple, inexpensive ingredients and creating recipes out of them that made us feel like we were eating better than royalty. As in most things, this magical trait went unnoticed as I was growing up. But as I raise my own children, I can see it truly took something more than pixie dust to feed us so well.
I grew up in West Texas, cotton fields surrounding our little neighborhood and always a slight tinge of brown in the wind. While most are fast to criticize that aspect of my hometown, I always find a little comfort in the dust, in the rows and rows of cotton bowing beneath a West Texas sunset (or sunrise for that matter), and even in the slight smell of a far-off feed lot if the wind was blowing from the East. I grew up the daughter of a college professor and a middle-school science teacher, but I was always aware of the way agriculture affected us.
These days I look back at the first 23 years of my life and recall evenings filled with fried chicken, rice (in lieu of potatoes) and gravy, and some kind of greens. The following morning we would always have leftover rice in my mom’s version of breakfast rice pudding. At the time, I always thought it was slightly strange, but from where I sit now it was pretty exciting to have a mom who would let us eat dessert for breakfast. Turns out it was not only a delicious treat but a filling way to nourish us using ingredients that grew in our state.
In celebration of the abundance of rice (and subsequently the abundance of rice pudding) we ate growing up, I wanted to take some of my favorite flavors and turn breakfast into something sort of magical. While I think that special mom magic is something earned as the years go by, I look forward to the day many years from now when our children look back and see the love we have for them and the way we show it through our kitchen.
Want the recipe? Of course you do – head over here to get it!