Stop drooling! I mean it! Ok, let me start by saying that this is one of the best guilt free things I have tasted in a while. I really have to give myself a pat on the back. This tasty treat is actually a nutritious breakfast in disguise with a good mix of protein and carbs. Brown rice breakfast porridges are one of my favorite treats in the morning, unfortunately they usually lack much needed protein. For this round of brown rice porridge I added a couple spoonsful’s of a vegan whipped “cream” made from light tofu and some pumpkin to the rice base , vola an instant boost in the nutrition stats!
I love simple recipes that offer food for multiple days. This recipe will keep you fed for three mornings. Like other typical rice porridges its best to let set at least overnight so the rice soaks up all of the extra goodness!
Pumpkin Spice Brown Rice porridge
1 Cup Uncooked Brown Rice (I prefer short grain rice in this recipe)
1 Cup Canned Pumpkin
1 Cup Almond Milk
1/3 Cup Splenda
1/4 Teaspoon Pumpkin Spice Mix
1/8 Teaspoon Nutmeg
1/4 Teaspoon Cinnamon
1) Cook the brown rice in salted water. While rice is cooking prepare the whipped “cream” (see below). Drain the rice well once cooked.
2) In the same pan on low heat add all of the remaining ingredients and stir. Let this cook on low for about 8-10 minutes. If it starts to look dry add more almond milk. There is no such thing as too much almond milk !
3) At this point you can eat it as is for dessert or you can put it into 3 bowls and serve cold in the morning.
Typically I use a cup of rice porridge mix to a 2 cup bowl and top the bowl off with almond milk for extra soaking! See below for todays complete recipe.
2 Servings Light Firm Tofu
1/3 Cup Almond Milk
1 Tablespoon Agave Syrup
Process all ingredients in your Food Processor for several minutes. Stop to push down ingredients from the top and sides. Make sure the consistency is even. Chill
Once you have both the rice porridge and “cream” done its easy from here. In 3 2-cup jars with lids equally distribute the rice porridge. It should be about 3 cups in total. Then layer a bit of almond milk on top and distribute the whipped “cream” in the middle. I sprinkled a bit of cinnamon top just for looks. Cover the jars and pop them into the fridge. See the pictures below for more details.
UMMM Pumpkin! What better way to start a fall morning than with a cool bowl of sweet pumpkin goodness.
As a side note it was so nice to be back in the kitchen cooking after having no power for a week. I also spent the evening preparing one of Peters favorites, Slow Cooker Tortilla soup. Toon in tomorrow for my easy slow cooker recipe.