I’m someone who loves rice and risotto is a wonderful way to prepare rice. The creamy rice is delicious as a side dish with sauteed mushrooms, onions and garlic. But it’s also wonderfully tasty when you use soy and coconut milk, add some fruit, cinnamon, and vanilla to make it for breakfast. This creamy and flavorful breakfast is simple and easy. You can put it in the crock-pot overnight, or just make it up ahead of time and store it in the refrigerator. It’s sure to be a meal that everyone will love.

Cranberry and Coconut Breakfast Risotto

A creamy and tasty breakfast cereal.

Ingredients

  • 1 1/2 cups arborio rice
  • 3 cups water
  • 1 cup almond or soy milk
  • 3/4 cup coconut milk
  • 1 cup dried cranberries
  • 2 Tbsp coconut flakes
  • 1/2 tsp vanilla extract
  • Dash salt
  • Cinnamon to taste
  • Maple syrup to taste

Instructions

  1. Combine the rice, water, salt and vanilla in a medium size pot.
  2. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes.
  3. Add the soy or almond milk and coconut milk. Stir and cook over medium heat until the rice begins to thicken.
  4. Add 3/4 cup of cranberries, coconut flakes, maple syrup and cinnamon. Mix to combine.
  5. Add more salt, syrup or milk to taste.
  6. Serve garnished with cinnamon, coconut flakes and cranberries.

Variations

Place the water, rice, salt, vanilla and milks in a crockpot. Cook on low for 6 – 8 hours, or overnight. Stir in remaining ingredients and serve, garnished with cranberries, coconut and cinnamon.

Preparation time: 5 minute(s)

Cooking time: 25 minute(s)

Diet type: Vegan

Diet tags: Gluten free

Number of servings (yield): 8

Culinary tradition: USA (General)

Calories: 319

Fat: 7

Protein: 5.8

Entire recipe makes 8 servings

Serving size is 1 cup.

Each serving = 11 Smart Points/9 Points

PER SERVING: 319 calories; 7g fat; 4.5g saturated fat; 58g carbohydrates; 1.5g sugar; 5.8 protein; 1.7g fiber

3 Comments

  1. is this made with canned coconut milk or carton coconut milk? there’s such a nutritional difference, i don’t want to use the wrong one and i happen to have both on hand!

    • Lisa Coffman Reply

      I used a carton, and I didn’t notice it at first, but you’re right – there’s a huge difference!

  2. This is awesome! I always only make risotto as a supper! But risotto breakfast here I come!

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