Some Southern Comfort: Sweet Breakfast Rice & Cinnamon Toast

Because I grew up in Kentucky I'm accustomed to Southern Food. I miss not eating American food prepared Southern Style , American food (at least Vegetarian style) in the Northeast can be so bland. For example we went to a diner the other day and ordered cheese fries and chocolate chip waffles (yeah no food boundaries that day) and the cheese fries were basically some plain soggy french fries with two pieces of American cheese on top...seriously, that's all you got? The waffles were very bland and the only thing that made them chocolate chip, was some chocolate chips were thrown on top...not mixed in with the batter. So basically outside of Pizza here, I have given up on any American food that is at least somewhat pleasing to the palate.

So yesterday I decided to make two of the tastiest breakfast items, neither of which I have found in Connecticut. The first was a classic cinnamon toast and the other sweet breakfast rice. Perhaps because they are so full of flavor and texture is why I really cannot get enough of these two dishes, and like most of the previously posted recipes, it is extremely easy.

CINNAMON TOAST INGREDIENTS
Six pieces of white bread (or more or less depending on how hungry you are)
Brown Sugar
Cinnamon
Butter

DIRECTIONS
Put oven on Broil (or near 500 degrees)
Butter each piece of bread
Put a layer of brown sugar on top, a little thick
Dust with Cinnamon
Put in oven for around 7-10 minutes, monitoring closely

Note: When done correctly the toast should be a little crispy around the edges and soft in the middle. DELICIOUS.

SWEET SOUTHERN BREAKFAST RICE
INGREDIENTS:
1 cup Rice
4 cups milk
3/4 cup sugar
2 Tablespoons Butter

DIRECTIONS:
Thoroughly wash rice
Add milk and sugar
Bring to boil
After bringing to boil let simmer while covered for 45 minutes to 1 hour
Occasionally stir to ensure rice doesn't stick to bottom
Put butter on top before serving