Growing up, I always ate this dish cold for dessert, but apparently, many eat it warm and even eat it for breakfast! I took one for the team and have tried this specific recipe, both warm and cold, and although I can’t choose a favorite, I can say both ways taste great. So whichever way you are used to eating it, go for it, or try something new. It can never hurt.chilled or at room temperature.
Servings: 4
Ingredients
- 1 cup Short Grain Brown Rice
- 3 cups Almond Breeze Original Almondmilk
- 2 tbsp. Stevia
- 1 tsp. Vanilla Extract
- 1 tsp. Ground Cinnamon
- 1/8 tsp. Sea Salt
Instructions
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Combine brown rice, almond milk, sea salt, cinnamon, and stevia into a medium-size pot and place on the stove, and bring to a boil over medium-high heat
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Once brought to a boil, simmer until rice is cooked and milk is absorbed (it took mine 70 minutes), stirring occasionally
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Take off the stove and serve hot, or refrigerate to serve cold. Add more almond milk if needed.