Rather than nuking the rice, I cook it hot cereal-style on the stove top for a warm and creamy breakfast risotto. The inspiration for this recipe is from The 4-Ingredient Vegan, but my version adds some flavorings for a few more than four ingredients. At first, I defied her serving size and upped it to a full cup of brown rice. Wow, I quickly discovered just how filling brown rice can be! Though low in calories and fat, the recipe below provides ample morning fuel. Of course, if you want to “beef” it up more, you can add some chopped nuts, or even stir in a little protein powder.
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, tree nut-free, vegan and vegetarian. I originally used an allergy-friendly hemp milk alternative when making this recipe, but your favorite variety (coconut, rice, almond, sunflower, etc.) will work great – as long as it meets your dietary needs.
How Sweet it Is: Note that the milk alternative I used for creating this breakfast risotto was sweetened, and that this is a somewhat indulgent breakfast risotto. I wanted to point this out since I typically use unsweetened milk alternatives in my recipes. Using an unsweetened variety will change the flavor slightly, which may be perfect for you, or may prompt you to add just a touch more sweetener (of your choice). Also, don’t hesitate to use part stevia, if desired, to lower the overall sugars. I have enjoyed this breakfast risotto with less sweetener but a few drops of vanilla liquid stevia.