Monday, 22 November 2010

Sweet-and-Creamy Hot Rice Cereal from The 4 Ingredient Vegan

Recently I received an email from a reader who was allergic to soy, nuts, and milk; works full time, and needed help finding a good, quick breakfast that would be delicious as well as nutritious.

I found the perfect recipe in The 4 Ingredient Vegan, a brown rice cereal that can be prepped the night before and finished to creamy (but not dairy) perfection the next morning. You could even make a big batch on the weekend and just heat up portions during the week. Have some extra non-dairy milk around though, rice does tend to absorb more of it over time. 

The 4 Ingredient Vegan
Easy, Quick, and Delicious

Maribeth Abrams with Anne Dinshah
Paperback, 128 pages

The 4 Ingredient Vegan is for people on the go, it shows you how to stock a vegan pantry, how to make use of vegan convenience foods and how to fit vegan food into your busy lifestyle without having to eat out.
The ingredient lists are short, as the name suggests, so you can prepare a healthy meal and get on with your day.

Sweet-and-Creamy Hot Rice Cereal
The 4-Ingredient Vegan
Yield: 3 to 4 servings

Rice cereal, or rice pudding, sounds like an old fashioned dish, and it seems that people don't gravitate toward it much these days. I challenge the trend! Nourishing for the body and nurturing for the soul, this hot and creamy cereal is so good that I'm happy  to eat it any time of the day. This recipe starts with uncooked rice, but you can save time by preparing the rice the night before or by using about three cups of leftover rice.

2 cups water
1 cup short-grain brown rice
¾ cup vanilla nondairy milk
1/3 cup dried cherries or other dried fruit (chopped, if necessary)
2 to 4 tablespoons maple syrup

Combine the water and rice in a small, heavy saucepan. Bring to a boil over medium-high heat. Turn the heat down to low, cover, and cook for about 45 minutes, or until the water is absorbed.
Stir in the nondairy milk and cherries. Stir in the maple syrup to taste. Increase the heat to medium-high and bring to a boil. Turn the heat down to low and cook, stirring occasionally, for 5 to 10 minutes, or until the desired thickness is achieved. Serve immediately.

Cream of Quinoa: Replace the rice with 1 cup of quinoa (rinsed well) and decrease the initial cooking time to about 15 minutes, or until the water is absorbed.

Tip: It's a good idea to rinse quinoa before using it, as quinoa has a natural occurring coating that can be bitter. Simply put the measured, uncooked quinoa, in a large bowl and fill it with water. The quinoa will sink to the bottom of the bowl. Swish the quinoa around with our hands for about 5 seconds; then pour off the water. Repeat this process; then drain through a fine-mesh sieve. The quinoa is now clean and ready to use.