Serving Details
- Serves: 2–3
- Yield: About 2 cups
- Best Served: Warm, topped with fruit, nuts, or a drizzle of maple syrup
Recipe Description
Vanilla & Cinnamon Breakfast Rice from The Cook Book is a nourishing way to repurpose leftover rice into a warm, lightly sweetened breakfast. Infused with vanilla and cinnamon, and gently simmered in milk, it’s a comfort food classic that feels like a cross between porridge and rice pudding. A cozy bowl for slow mornings or meal prep-friendly fuel for busy ones.
Cooking Time
- Preparation Time: 5 minutes
- Cooking Time: 15–20 minutes
- Total Time: 20–25 minutes
Ingredients
- 1 cup cooked white or brown rice
- 1 cup milk (dairy or plant-based)
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
- 1 tbsp maple syrup or honey (adjust to taste)
- Pinch of salt
- Optional toppings: sliced banana, chopped nuts, berries, shredded coconut
Instructions
- In a small saucepan, combine the cooked rice, milk, cinnamon, vanilla, sweetener, and salt.
- Bring to a gentle simmer over medium heat, stirring occasionally.
- Let cook for 10–15 minutes, or until thickened and creamy. Add a splash more milk if needed for desired consistency.
- Serve warm with your favourite toppings.
Nutritional Information (Per Serving, without toppings)
- Calories: 180
- Carbohydrates: 28g
- Fat: 4g
- Protein: 4g
- Fibre: 1g
- Sugar: 8g
FAQs
Can I use freshly cooked rice?
Yes, but let it cool slightly before using. Leftover rice gives a better texture.
How can I make it dairy-free?
Use almond, oat, coconut, or soy milk. The recipe works well with any plant-based milk.
Can I make it in advance?
Yes — store in the fridge for up to 3 days. Reheat gently with a splash of extra milk.
Can I add protein?
Stir in Greek yogurt, protein powder, or nut butter for a more filling bowl.
