Cinna-Vanilla Rice
Transform leftover rice into a warm, hearty breakfast with the cozy flavors of cinnamon, vanilla, and maple syrup in this quick and easy recipe.
Equipment
- Medium-size pot, Spoon, Measuring cups, Measuring spoons
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 (e.g., Jasmine or your favorite variety)
- 1 teaspoon pure vanilla extract
- ¼ cup 60 ml pure maple syrup
- Pinch salt
Instructions
- In a medium-size pot, bring the nondairy milk and cinnamon to a boil.
- Add the cooked rice and stir to thicken.
- Remove from heat and stir in the vanilla, maple syrup, and salt.
- Serve warm, topped with additional maple syrup if desired.
Notes / Tips / Wine Advice:
Serving Tip:
Top with a sprinkle of cinnamon, chopped nuts, or fresh fruit for an extra burst of flavor!
Wine Advice:
Pair with a lightly sweet Riesling for a delightful breakfast twist.
Nutritional Information
Calories: 220 kcal | Carbohydrates: 45 g | Protein: 4 g | Fat: 2 g | Fiber: 1 g | Sugar: 12 g | Salt: 0.1 mg
