Sometimes it is hard to think of healthy, low fat options for breakfast. Especially for kids! Gone are the days I fry up big skillets of bacon and eggs. This is a recipe I kind of took from my mom, and now my kids like it my way. When I was little, mom would eat a giant bowl of white rice with white sugar and tons of butter. Anyway, when I started exploring the benefits of whole grains like quinoa, barley, and brown rice, I put my own spin on it to jazz things up. I reheated left over brown short grain rice with a little rice milk, then a pinch of turbinado sugar. I had originally cooked the rice with a spoonful of coconut oil, so no need to add butter. Channing and I can’t get enough this morning!