Cinna-Vanilla Rice

Name: Cinna-Vanilla Rice
Prep time: 10 min
Ingredients: 1½ cups 355 ml soy or other nondairy milk (use rice milk for soy-free option); 1 teaspoon ground cinnamon; 3 cups 522 g cooked rice (Jasmine recommended, but any variety will do); 1 teaspoon pure vanilla extract; ¼ cup 60 ml pure maple syrup; Pinch of salt

Couverts4

Preparation 10

Print Recipe

Equipment

pot
stirring spoon

Ingredients

▢ 1½ cups 355 ml soy or other nondairy milk (use rice milk for soy-free option)
▢ 1 teaspoon ground cinnamon
▢ 3 cups 522 g cooked rice (Jasmine recommended, but any variety will do)
▢ 1 teaspoon pure vanilla extract
▢ ¼ cup 60 ml pure maple syrup
▢ Pinch of salt

Instructions

In a pot, bring the nondairy milk and ground cinnamon to a boil.
Add the cooked rice and stir to thicken the mixture.
Remove the pot from the heat.
Stir in the pure vanilla extract, maple syrup, and a pinch of salt.
Serve warm, topped with a little extra maple syrup, if desired.

Notes & Wine Advice

Wine Recommendation:

A light, fruity wine such as Moscato would complement the sweet and spicy flavors of this dish.

Nutrition values

Calories: 280 kcal | Carbohydrates: 56 g | Protein: 4 g | Fat: 3 g | Sugar: 15 g

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Course; Breakfast / Rice

Cuisine; United States

Diets; Dairy-Free / Soy Free / Vegan / Vegetarian