This recipe can be made vegan if you use vegan butter.
Makes 8 servings
INGREDIENTS:
- -3 cups water
- 2 tablespoons butter
- -2 cups brown rice (long or short grain)
- -3 cups unsweetened almond milk (you can also use coconut, soy, or fat free diary milk)
- -2 teaspoons cinnamon
- -1 teaspoon vanilla extract
- -1/3 cup stevia/truvia (you could use regular sugar/honey/maple syrup/agave, but you will need to double it to 2/3 cup)
PREPARATION:
- -Add 3 cups of water, 2 tablespoons butter, and 2 cups of brown rice to a medium pot. Bring to a boil over high heat, then cover with a lid. Reduce to low heat. Set timer for 18 minutes. This is how long it has taken mine to cook when I make it, but you want to cook the rice until all of the water has bee absorbed.
- -Once the rice has absorbed all of the water, add 3 cups of almond milk and 1 teaspoon vanilla extract. Do not put the lid back on. Stir on medium heat until it comes to a boil again, then let it simmer & constantly stir until most of the almond milk has been absorbed.
- -Add in 2 teaspoons cinnamon and 1/3 cup truvia/stevia
You can eat this for breakfast or dessert, hot or cold! Store in air tight container in the fridge. This hasn’t lasted longer than 3 days in my fridge, so I can’t tell you how long exactly it will stay good for.
NUTRITION per serving:
Calories: 105kcal Fat: 4.3g Carbs: 16.2g Fiber: 2.1g Protein: 1.6g Potassium: 61.8mg
VITAMINS:
- A: 6%
- B-12: 18.8%
- B-6: 4%
- D: 9.4%
- E: 19%
- Calcium: 19.5%
- Iron: 5.8%
- Manganese: 42.5%
- Riboflavin: 11.8%
LivingHealthy&Fit 