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.
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
- Bring all but the flaxseed to a boil in a saucepan or small skillet.
- 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.
- Remove from heat and stir in ground flaxseed, if using. Serve hot.
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.
Blog Events: I submitted this recipe to the Friday Foodie Fix – Cinnamon at The WHOLE Gang.
Filed Under: Alisa's Recipes