Breakfast Rice Pudding

By carvalhohm

Ingredients

• 2 cups vanilla soymilk, divided
• 3 ⁄4 cup parboiled brown rice
• 1 ⁄2 teaspoon ground cinnamon
• 1 ⁄4 teaspoon salt
• 1 ⁄4 cup golden raisins or dried sweetened cranberries (optional)
• 1 ⁄2 teaspoon vanilla (optional)
• Mixed fresh or thawed frozen berries (optional)

Details

Servings 4
Adapted from kitchenaid.com

Preparation

Step 1

1 Set KitchenAid® Multi-Cooker to Boil/Steam setting. Add 1½ cups soymilk; stir in rice, cinnamon and salt with KitchenAid® Stir Tower on low speed. Turn off Stir Tower; cover and bring to a boil. Reduce heat to Simmer setting; stir 30 seconds or until soy milk stops boiling. Turn off Stir Tower; cover and simmer 10 minutes.

2 Stir in remaining ½ cup soy milk and raisins, if desired, with Stir Tower on low speed 15 seconds or until well blended. Turn off Stir Tower;
cover and simmer 10 minutes.

3 Remove cover and raise heat to Boil/Steam setting. Cook 3 minutes or until rice is tender and soy milk is absorbed, stirring with Stir Tower on low speed. Turn off heat; stir in vanilla, if desired. Let stand 5 minutes or until rice thickens to desired consistency. Serve with berries, if desired.

Makes 4 servings

Note: Rice thickens as it cools. For a thinner consistency, stir in additional soy milk just before serving.