Frugal Foodie Friday: Summer is truly over and my cravings are changing. Chilly smoothies are on the way out, as soups, grains, and hot cereals make their way in. And, 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 …
Cinnamon Raisin Breakfast Risotto (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. For more info on this cookbook, read my full review.
This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Soy-Free, and Refined Sugar-Free.
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.
Yields 1 warm and yummy breakfast
Article, photos, and recipe by Alisa Fleming, founder of GoDairyFree.org and author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living.