Breakfast Pumpkin Spice Rice

This recipe came out of an email from a reader, Jonathan S., of an adaptation he did of our Not So Basic Pumpkin Spice recipe.

He brought up an interesting idea for a breakfast recipe, that we blogged about over the weekend, which is he processed the instant rice into smaller pieces. Adding to that, he took out the chicken, doubled the spices and added in dry milk. I tried his version out and one where I added sweetener. I found I liked the version that has a bit of sweet the best (which isn’t shocking). It isn’t overly sweet, so if you want it like a dessert, be sure to double the sugar. You can also use coconut sugar for an earthy flavor, or even maple syrup.

The rice is thick, so if you like your morning rice porridge softer, add in an extra quarter cup water.

Breakfast Pumpkin Spice Rice

Ingredients:

• 2 cups instant rice, prepped to rice couscous
• ¼ cup dried cranberries
• ¼ cup full fat dry milk
• 2 Tbsp dried apples, chopped up
• 2 Tbsp brown sugar
• 1 tsp dried ginger
• 1 tsp ground cinnamon
• ½ tsp ground allspice
• ¼ tsp fine sea salt
• ¼ tsp ground nutmeg
• Pinch ground cloves

Also take:

• 1 Tbsp or 1 packet avocado oil

Directions:

At home pack the rice, cranberries, apples, ginger and spices into a quart freezer bag (for FBC) or in a sandwich bag, seal tightly. Mark “Add 2 cups water”. Tuck the oil with it.

FBC Method:

Bring 2 cups water a boil, turn off stove, put freezer bag in your cozy. Add in the oil, then the water, Stir well, seal tightly and let sit for 15 minutes. Stir again and serve. (Make a second “bowl” out of another freezer bag, cuffed down)

Insulated Mug Method:

Add all ingredients into a large insulated mug, add 2 cups boiling water over. Stir well, cover and let sit for 15 minutes. Stir and serve.

One Pot Method:

Brings 2 cups water and oil to a boil in a 1.4 liter or bigger pot. Add in rice, stir well, put on lid, turn off stove. In cooler temperatures, or at altitude, insulate the pot in a pot cozy. Let sit for 10 to 15 minutes. Stir and serve.

Serves 2.

Note:

To make dairy free, you can substitute any favored dry non-dairy milk. Coconut works well.

~Sarah