Breakfast Baked Rice

Breakfast Baked Rice

Students will love this Breakfast Baked Rice! This casserole-like dish stars U.S.-grown brown rice and has a texture similar to oatmeal.

This recipe was developed by Amanda Waits and was the winner of the K-12 Rice & Shine recipe contest.

  • Servings
    12 servings
  • Serving Size
    8oz scoop(s)

Ingredients

  • 3 cups brown rice (do not let it dry out to avoid crunchy pieces)  
  • ½ cup vegetable oil  
  • ½ cup brown sugar- not packed  
  • 2 eggs, beaten  
  • 1 cup milk  
  • 2 tsp baking powder  
  • 1 tsp salt  
  • 1 tsp cinnamon  

Optional:  

  • 1 cup frozen blueberries  
  • 1 cup raisins  
  • ½ cup chopped walnuts  
  • 1 cup diced apples  
  • 1 cup frozen strawberries  
  • ½ cup chocolate chips
 

Directions

  • Preheat oven to 350 degrees.
  • Combine all ingredients in a large bowl- Including your choice of additional ingredients/flavors.      
  • Pour mixture into a greased, 4" half hotel pan. 
  • Bake for 40-45 minutes. Until the center is no longer wet or jiggling. Let cool at room temperature to allow it to set to make cutting easier. You can also cool overnight in the cooler to make cutting easier. Cut the half hotel pan in 3x4 squares to get 12 servings.

    Keep in cooler.
     

Note: This can be served cold or warm, such as a cold cereal/granola or a warm oatmeal.  It is very helpful having both options of serving temperatures. It is so much better with a spoonful of milk with it!