Cinna-Vanilla Breakfast Rice

Name: Cinna-Vanilla Breakfast Rice
Prep time: 30 min
Ingredients: 355 ml 1½ cups soy or rice milk; 1 teaspoon ground cinnamon; 522 g 3 cups cooked rice (Jasmine preferred); 1 teaspoon pure vanilla extract; 60 ml ¼ cup pure maple syrup; Pinch of salt

Transform leftover rice into a comforting breakfast with this Cinna-Vanilla Breakfast Rice—sweet, spiced, and satisfying!

Couverts4

Preparation 30

Print Recipe

Equipment

Medium pot
Spoon for stirring

Ingredients

▢ 355 ml 1½ cups soy or rice milk
▢ 1 teaspoon ground cinnamon
▢ 522 g 3 cups cooked rice (Jasmine preferred)
▢ 1 teaspoon pure vanilla extract
▢ 60 ml ¼ cup pure maple syrup
▢ Pinch of salt

Instructions

In a medium pot, bring the soy or rice milk and cinnamon to a boil over medium heat.
Add the cooked rice and stir continuously to thicken.
Remove the pot from heat.
Stir in the vanilla extract, maple syrup, and a pinch of salt.
Serve warm, drizzled with extra maple syrup if desired.

Notes & Wine Advice

Wine Advice:

Pair with a hot chai latte or a glass of freshly squeezed orange juice for a cozy morning meal.

Nutrition values

Calories: 220 kcal | koolhydraten: 40 g | Eiwitten: 3 g | Vet: 3 g | Suiker: 15 g

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Course; Breakfast / Vegetables

Cuisine; American

Diets; Soy Free / Vegetarian