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Saturday, February 19, 2011

Breakfast Risotto

Big A had been begging me to make more rice pudding for her breakfast. But I was in the mood to make a different variation. She loves it, although she finds it more filling than traditional rice pudding, for some reason. What's nice about this dish is, it is vegan and gluten free, but also versatile in what you can use to make it.

I used coconut oil and almond milk, but you could use butter and regular milk or coconut, soy or rice milk instead.

Usually you would use a short-grain Italian rice, like arborio, to make risotto, but I only had Korean short-grain brown rice and it still worked perfectly!

1 tbls coconut oil (or butter)
1 cup short grain brown rice
3-4 cups milk (whatever kind you like - I used unsweetened almond milk)
1/4 cup agave syrup or honey
1 tsp vanilla extract
1/4 tsp cinnamon

Melt coconut oil in skillet or large frying pan over medium heat. Add rice and stir frequently until rice has absorbed all the oil, for a minute or two. Turn heat to medium-low and start pouring in milk, about 1 cup at a time, adding more once all the liquid has been absorbed by the rice. Keep going, stirring frequently, until rice is tender (kids prefer it on the mushier rather than al dente side). Towards the end of the cooking process, add in sweetener, vanilla and cinnamon.

Note: I got tired of having to stand over the stove, so I eventually turned the heat down to low and just added ALL the almond milk, closed the lid and walked away to do other things...and it still turned out perfectly (ha ha). After it has been refridgerated, it tightens up so when reheating, you will need to add more milk to loosen it up.

Suggested toppings:
*Fresh berries, peaches, bananas, sauteed apples, plum compote, etc.

*Dried berries, dried apricots, figs, raisins, etc.,

*Chopped almonds, walnuts, pecans

*Toasted coconut

*Pomegranate seeds, sunflower seeds, etc.


Variations:
*Omit cinnamon and add 2 tbls cocoa powder for a decadent tasting chocolate breakfast risotto.

*Add grated fresh ginger, some cystallized ginger and 1/2 tsp ground ginger + use molassas as your sweetener and you have gingerbread breakfast risotto!