Cinna-Vanilla Rice
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 / Tips / Wine Advice:
Wine Recommendation:
A light, fruity wine such as Moscato would complement the sweet and spicy flavors of this dish.Nutritional Information
Calories: 280 kcal | Carbohydrates: 56 g | Protein: 4 g | Fat: 3 g | Fiber: 2 g | Sugar: 15 g | Salt: 0.1 mg
