Cinnamon Raisin Breakfast Risotto

Posted by on September 16, 2010 | 20 Comments

How’s the weather in your neck of the woods? It’s cold here. I swear Mother Nature knows – Labor Day weekend, that’s it … summer’s over, time for a cold front bright and early on Tuesday. Every year, like clockwork, I’m convinced that we are going to skip right over fall and head straight to winter. This past week I stepped outside to a HIGH of 39 degrees one day. Oh my goodness, my bones were not ready. Fortunately, we are back up to a balmy lower 60’s on average, so my favorite season, autumn, has arrived.

Nonetheless, summer is truly over and my cravings are changing. Soups, grains, and hot cereals are sounding very nice. Thanks to The 4-Ingredient Vegan, I stumbled across the idea to combine all three (somewhat) for a delicious, easy, and hearty breakfast.

creamy rice cereal

Honestly, I never realized how filling brown rice is until I tried to up the recipe below to a full cup of brown rice. I thought, “1 cup of rice, seriously, that’s a light breakfast still, isn’t it?” I was so. full. The amount below makes just the right amount for my first meal of the day, and results in a nice creamy hot rice cereal.

Per standard, I couldn’t resist making some changes. I thought quite a bit more milk alternative was required to get that creamy consistency, and I opted to tone down the added sweetener a bit. I also went beyond the 4 ingredient mark with a couple of add-ins.

I used a new kitchen favorite, Hemp Bliss milk alternative from Manitoba Harvest, in this recipe (it is a good allergen-free option). The vanilla flavor is lightly sweetened, so I only need a touch of maple to hit the sweet spot. But feel free to use your milk alternative of choice and sweeten to taste.

I have since played around with this recipe, making various flavors, but I can’t help it, cinnamon raisin still says breakfast to me like no other …


Recipe: Cinnamon Raisin Breakfast Risotto

Summary: (a.k.a Hot Rice Cereal) – This recipe comes together in just a few minutes, and is a great way to use up leftover rice! It is adapted from The 4 Ingredient Vegan by Maribeth Abrams.


  • 2/3 Cup Leftover Short Grain Brown Rice
  • 1/2 Cup Vanilla Milk Alternative (I used Hemp Bliss from Manitoba Harvest, but your favorite type/brand will work)
  • 1/8 Teaspoon Cinnamon
  • 2 Tablespoons Raisins
  • Pinch Salt
  • 1 Tablespoon Maple Syrup, or to taste
  • 1 Tablespoon Ground Flaxseed, optional


  1. Bring all but the flaxseed to a boil in a saucepan or small skillet.
  2. Reduce heat to low and simmer for 10-15 minutes or until most of the liquid is soaked up and the rice reaches your desired tenderness.
  3. Remove from heat and stir in ground flaxseed, if using. Serve hot.

Preparation time:

Cooking time: 15 minute(s)

Diet tags: Vegan, Dairy free, Gluten free, Egg free, Nut free, Peanut free, Soy free, Wheat free, Refined Sugar free, and Low Fat

Number of servings (yield): 1 warm and yummy breakfast

Copyright © Alisa Fleming.

creamy rice cereal

Blog Events: I submitted this recipe to the Friday Foodie Fix – Cinnamon at The WHOLE Gang.


Filed Under: Alisa's Recipes

Comments (20)


  1. anne says:

    This looks fabulous, and risotto is my absolute favorite dish. I will be making this soon, thank you!

  2. Katie says:

    Great idea for breakfast.

    I have notciced my food cravings changing too. Soups are sounding better and my nighttime smoothie/puddings aren’t. And I just had to make some pumpkin zucchini bread…with lots of cinnamon of course!

  3. We love rice pudding here! This looks delicious!

  4. Christina says:

    love it!!!! I love rice pudding and bread pudding and this seems like such a great breakfast idea. I’d nevre think of it myself!

  5. Marianne says:

    Sounds like stove top rice pudding. And really, who doesn’t like a good rice pudding? I bet dried cranberries would be great in place of the raisins.

  6. Kiersten says:

    When I was in high school I was obsessed with rice pudding for a while. I don’t think I’ve had it since then. I would love to try your version with brown rice.

  7. Ricki says:

    One of my favorite brekkies! I love calling it “risotto.” I just call it “leftover cooked rice with milk & flax.” 😉

  8. Shana says:

    Looks like you’ve got a winner here. With cinnamin and raisins and rice, I think even my picky 2 year old would eat this. Definitely going on the menu sometime soon.

  9. A breakfast risotto is a fabulous idea! Perfect with cinnamon raisin flavor!

  10. andrea says:

    this looks so yummy. i think i will be making this for breaky tomorrow! i think that hemp milk is my favorite new product (new to me, anyway!)

  11. Erica says:

    YUM! its like rice pudding for breakfast. Brown rice is TOTALLY filling! I can’t believe your weather hit that cold already! ah! Its still mid 80’s here during the day…I’m never ready to let go of summer 🙂

  12. Danielle says:

    A perfect chilly weather dish! So warming & wonderful.

  13. I voted 🙂

    and I love the pic of you on that page!!!

    Cinnamon and raisin are two of my most fav flavors together! i used to LOVE rice pudding from my moms restaurant in HS, but it’s loaded with dairy… I really look forward to trying this risotto….could be my answer!!! Another recipe to bookmark!!!

  14. Chelsea says:

    This is just like congee; however, your recipe looks quite a bit better than most traditional congee recipes.

  15. Alta says:

    My taste for autumn dishes always precedes the actual weather here…it is still in the 90 s. But I would love a bowl of this!

  16. Joanne says:

    Cinnamon raisin risotto sounds glorious. I might have to make it for dessert and not breakfast…because breakfast tomorrow is too far away!

  17. Tammy says:

    You know when I was in college, this is what I ate for breakfast nearly every single day (an old Pritikin recipe). I’d forgotten about it and will definitely make this again.

  18. Ooh yum, that looks so warm and fall-ish. I love how raisins get all plump and delicious when you cook them.

  19. Nisha says:

    This looks like my kind of breakfast! I wonder how it would taste with barley instead of brown rice.

  20. Shannon says:

    what a great breakfast twist 🙂

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