This creamy breakfast rice is a delicious way to use left-over cooked brown rice. If I have some loft-over rice, I’ll make this as an alternative to my usual porridge (oatmeal) for breakfast.
Sometimes I’ll also make it for dessert!
This breakfast is a great option if you’re not a fan of oats, or you can’t eat gluten (it’s completely gluten free). I make mine with soy milk, but you can substitute another plant milk.
This creamy breakfast rice is really quick to make – it takes about 5-10 minutes to cook. You can also make this dish ahead of time and place it in a sealed container to take with you for breakfast (or lunch or snacks).
This quantity is enough to feed two people.
The soy milk that I use is Vitasoy Soy Milky Lite. It’s low in fat but still super creamy and delicious (not watery like many other brands of low fate/lite soy milk).
- 2 cups cooked brown rice
- 1 ½ cups soy milk (or other plant milk)
- 1 teaspoon vanilla
- Place the rice and soy milk into a medium saucepan. Bring to the boil then reduce heat to a simmer and cook until thickened and creamy, stirring occasionally (5-10 minutes).
- Top with fresh or frozen fruit if desired. Serve it sprinkled with a little pure maple syrup or brown sugar if you like.