A warming breakfast that is colourful and yummy. Made with Red rice and with many optional add-ins, this can be made to suit anyone. For a quick breakfast, cook the rice the night before, or use leftover rice, and finish with the extra water and other ingredients in the morning.
Wash the rice thoroughly, then place in saucepan with a tight fitting lid. Add 1 1/2 cups of water and a pinch of sea salt and spice. Bring to the boil, then turn the heat right down and cover with a tight fitting lid. Cook for about 12 minutes, and then turn the heat off. When the rice has absorbed all the water, remove the lid and add the cranberries, coconut cream, agave and the extra 1/2 cup of water. stir well to combine. Place back on the stove and stir while heating, add extra water if necessary to create a creamy consistency.
Serve with slices of fresh fruit and chopped nuts. Here we used Autumn Giant plums and raw cashews. Yum!
This may be made with regular milk / oat milk, soy milk, rice milk etc,. they will all work, just give a different style to the rice.
You can also use any other type of rice, you'll just need to adjust the cooking time.
Try short grain white rice with lemon zest and rice milk, and serve with grated granny smith apple, or brown rice with soy milk and dates, and serve with chopped bananas and cinnamon.