Do you need a cheap and easy breakfast idea? If you have an intolerance to oats or can’t handle the sticker shock of quinoa this may be the perfect whole grain breakfast for you.
This has been a family favorite for weekend breakfasts for about a decade. But if your family is used to Fruit Loops they may need a little more sweetener than this recipe includes. I love that I can make this with pantry staples.
I say this was a weekend breakfast because it takes about 45 minutes to cook brown rice. Now we will make a large pot and reheat leftovers quickly. Even my 4 year old who has been very picky lately LOVES this. I also have an Instant Pot version for a more hands off approach!
Cinnamon Apple Raisin Breakfast Rice
Ingredients
- 2 cups brown rice (I prefer short grain)
- 4 c water
- 1-2 cups plant milk
- 1 Tbsp cinnamon
- 1 diced apple
- 1/4 cup raisins (or other dried fruit)
- 1/4 cup maple syrup (optional)
Do
- Pour rice, water and cinnamon into large sauce pan and cook over medium heat set timer for 45 minutes.
- When there is 15 to 20 minutes left add 1 cup plant milk, diced apples and raisins then give it a good stir.
- When the timer goes off the rice should be soft, most or all of the liquid will be absorbed and the apples will be soft.
- Allow to cool for a few minutes before serving, stir in extra plant milk if needed.
Serve
This is a perfect fall breakfast and will keep you fueled for hours. Add a little liquid when reheating leftovers. My daughter always liked this with a lot of extra liquid (soupy) but most of us prefer it without it.
For more breakfast ideas check out my Recipe Page!
Sarah says
September 13, 2013 at 2:58 pmI’d love it my latte 😉 Sounds pretty close to what we have every day 😀
Holly says
September 13, 2013 at 8:13 pmWe have had it so long that I didn’t think about posting it until now. 🙂
An Unrefined Vegan says
September 14, 2013 at 5:43 amComforting and yummy! This would be a nice change from our usual oatmeal and I almost always have some cooked brown rice in the ‘frige.
Holly says
September 14, 2013 at 3:46 pmIt’s a perfect way to use up those small amounts of leftovers, a little rice, a little quinoa, maybe some fruit and nuts.
Michele says
September 14, 2013 at 1:24 pmBrilliant to use short-grain brown rice as an alternative to oats. I made this recipe today, and I think it’s superb! I may use it as a dessert too, it’s tasty like a rice pudding! Thank you!
Holly says
September 14, 2013 at 3:43 pmI’m glad you like it Michele! Since my little guy can’t have oats this is a nice change of pace and not as messy as Breakfast Quinoa. I’ll be posting a pumpkin version next month. 🙂
Dairy Free Betty says
October 2, 2013 at 1:22 pmThis would be awesome for me and my baby!!! I’m just trying to come up with ideas for his breakfasts!
Holly says
October 2, 2013 at 8:00 pmHe is a cutie! My boys (2 and 4) LOVE this! You can’d go wrong with Cinnamon, Apple and Raisins. 🙂
Break Writer says
January 7, 2016 at 1:12 pmI am wondering, do you think this could be converted to be cooked in an Instant Pot? I just got mine for Christmas, so I’m still getting the hang of using it. I just found your site, and everything looks amazing so far!
Holly says
January 7, 2016 at 5:39 pmYes it could but I haven’t don’t it yet. I will try to do it this weekend if I get a chance.
I think 1 cup of rice, 2 cups of water. If you add fruit while it cooks it will get reeaaaallllly soft so I’d add it after along with 1 cup of plant-milk and cinnamon.
If you try it first let me know how it turns out. 🙂
Gina says
August 18, 2016 at 7:31 amDid I do something wrong? With 5 minutes to go, it was burning on the bottom and the rice was till crunchy.
Holly says
August 19, 2016 at 4:33 pmHI Gina,
I’m not sure. I use short grain brown rice that usually takes 45 minutes to cook. Check the package on your rice to see how long it recommends cooking. You may also try turning the temperature down and covering it with a lid.
Dolores Sosa says
October 23, 2019 at 8:18 pmYou don’t have the total calories for each recipe