Creamy Brown Rice with Apples and Maple Syrup
This is a great recipe for leftover rice. During the dark and cold winter months, we all embrace a hearty filling warm breakfast. I switch between quinoa flakes with berries, all kinds of oatmeal varieties and brown rice porridge. This satisfying dish provides us with plenty of energy for the whole morning. Our daughter even likes to take leftovers to school for snack.
Make sure the brown rice has been soaked overnight before being cookd in order to reduce its phytic acid (see my post on activation http://plantbasedhappy.com/?p=6272)
We love the delicious taste of cinnamon and eat lots of it throughout a week. Cinnamon is a spice that is made from the inner bark of trees called Cinnamomum. Ceylon cinamon is the “true” cinnamon, the more commonly used one is Cassia cinnamon. It has been prized for its medicinal properties for thousands of years. Cinnamon is loaded with antioxidants and a powerful anti-inflammatory, just to name two of its many health benefits.
- 2 cups plant milk (I used rice milk)
- 1 cup organic apple, peeled, cored and cubed
- 2 cups of cooked brown rice
- 1/3 cup of raisins
- 1 tbsp maple syrup
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
- In a medium saucepan, combine the milk, vanilla, cinnamon, syrup and raisins. Bring to a gentle boil.
- Stir in the rice and cook until creamy on low heat, continuously stirring. Remove from the heat and stir in the apple cubes.
- Serve warm with a drizzle of maple syrup if you like.