I eat rice for breakfast, but I stir-fry it with vegetables and egg, and so it is a sort of egg dish. I also like Rice Crispies but have not had them in a long time.

When I make a breakfast burrito, I usually include some Spanish rice in that. In Mexico and Guatemala, I always had beans and rice with my breakfast, as well as tortillas, of course.

OTOH, I've never had rice cooked with milk. In Hawaii I had rice with Spam for breakfast.

The way you cooked your rice is similar to the way I cook grits for breakfast, except I use sausage instead of ham, and I use cheese instead of milk, and I always add chilies, which would probably be good in your rice also.

Lars

Displaced southerner here, and I also was going to say it sounds a lot like grits!

Does rice porridge count? I'm talking about the thick stuff, not the soupy congee. It is great with scrambled egg, salty meats (ham would be great), peanuts, green onions, pickled lettuce . . . :-)

DH likes leftover rice warmed up with raisins and a touch of cinnamon and sugar then puts milk over it like cereal. Personally I don't care for it that way, but I'm glad he likes it so I don't have to throw away perfectly good food if I cook too much the night before!
Edie

Not something I think of for me, but my sis likes leftover rice with milk and brown sugar for breakfast.

I'd be more likely to want something savory of it, like Spanish rice. Pork fried rice. ;)

Rice pudding was one of my favorite foods as a child. I would ask for it for my birthday instead of cake, and would eat it for breakfast if it was available. I'm another person who would eat rice with cinnamon/sugar and milk like cereal. I'll add leftover cooked rice to homemade vanilla pudding.

Due to arsenic and rice, I'm a little more picky these days. I cut my exposure to it by reducing the number of times I eat it each week, and making sure I thoroughly rinse rice (I have a lovely rice strainer that is the neatest tool for the job - link below), and I also sprout brown rice before using it. Rinsing and draining rice before cooking it will remove about 30% of the arsenic on it according to a Consumer Reports findings out in the January 2015 issue.

If I don't have time to sprout it, I make sure I do a long soak in water with a splash of vinegar, followed by a thorough rinse and drain, which is also supposed to reduce the amount of arsenic. It's also suggested to cook rice in a 1:6 ratio (like pasta) instead of the usual 1:2 ratio of rice to water due to arsenic.

BTW, rice grown organically was found to have the same arsenic levels as "conventionally" grown rice in the Consumer Reports up-coming issue.

Due to being gluten-free, there is rice flour in so many commercial gluten-free products, so I tend to make my own brown rice flour after rinsing, soaking, sprouting and drying it in a dehydrator, and I make white rice flour by soaking, rinsing and dehydrating the grain before milling it. Otherwise, I try to limit or avoid commercial rice and rice flour products.

-Grainlady

Here is a link that might be useful: Japanese Rice Washing Bowl

I've been known to cook chicken fried rice for breakfast.

~Ann

I had rice with soy sauce and butter this morning.

Regarding country ham. My mom used to always soak it in water for a few hours, drain, then fry till crisp.

Not too salty that way.

I do. It is quite a common thing. In fact rice is a staple breakfast item in many Asian and African cultures.

In Philippines, fried rice is a very common breakfast item (Filipinos are huge rice eaters) and many attribute this habit to the secret of remaining slim (people in Philippines, hardly put on weight). I don't know to what extent this is true but I do know for a fact that in India, many rice preparations (there are many, including beaten rice and puffed rice and regular rice porridge, etc) are considered a weight loss food and is often eaten for breakfast as it is considered a great source of calorie-free carbs.

Even the Chinese eat rice for breakfast.

Here is a link that might be useful: 5 Reasons to eat rice for breakfast

Both of my daughters and some of their friends ate rice for breakfast with milk and sugar, and they did the same thing with plain popcorn.

I'd prefer mine as a fried rice type of dish, with leftover vegetables if any are available.

I also love rice pudding but seldom make it. I'd eat that for breakfast without hesitation.

Annie

I often make Cream of Rice cereal for my DH using 1/2 milk and 1/2 water and I use more liquid than called for on the box. He's Finnish and it's the closest thing he will get from me to his traditional Riisipuuro(rice cooked in milk) on a regular basis. I have made it on occasion to use in another dish, but I don't have it in me to take the time to make it in the morning. He likes it with jam or preserves.