Fruit Rice Warm Up makes a yummy warm breakfast. It is a delicious blend of (left-over) brown rice and fruit that makes a yummy warm breakfast.
It’s Gluten Free and Dairy Free, too.
I also think this would make a great after-school snack, especially if your kids can use the microwave. Just want to warm it up a bit, add a 1/2 cup of boiling water to it. Let sit for a few minutes and - enjoy!
Or enjoy it for a dessert on a cold winter's day.
1½ cups cooked brown rice
1 cup soy milk (or milk of your choice)
1 banana, sliced
1 (15 ounce) can fruit cocktail
¼ cup water
2 Tablespoon honey
1 teaspoon vanilla extract
½ teaspoon cinnamon
½ teaspoon nutmeg
1. Place the water, honey and vanilla in a large saucepan over low heat.
2. Add the bananas and fruit cocktail stirring well to cover with liquid.
3. Stir in the cinnamon and nutmeg.
4. Bring to a boil.
5. Reduce heat to low and allow to cook 8 minutes or until very tender but not mushy.
6. Stir in the rice.
7. Pour in the soy milk and stir well.
8. Return to a boil, then simmer for 10 minutes or until thickened.
9. Best if served warm.
Takes about 20 to 25 minutes to prepare.
Optional: Serve with a dollop of Plain or Vanilla Yogurt and extra fruit or berries on top.
Best Pennywise Tip: Make this the day before, refrigerate and do a quick reheat in the morning. Using a double boiler to reheat is good for this.
Cooking rice for dinner? Make extra so you can enjoy Fruit Rice Warm Up in the morning.
Can your own peaches or pears? Use them instead of a can of Fruit Cocktail.
Add more liquid and use all or some dried fruit.
Try almond milk instead of soy milk and if you want to give your metabolism a boost, up the amount of cinnamon or sprinkle more on top.
We prefer (and recommend) brown rice in this recipe since it's so much more healthy for you and your family. Healthier means that in the long run, it's better on your food budget.
One caveat though, brown rice can go rancid unless stored in a cool dry place. If you're into long term bulk storage for your year long food storage, refined white rice is a better choice.
I use white flour for storage and purchase brown rice in smaller amounts that I know I will use up in a shorter period of time.
Whether it’s bread or pasta, the first thing to check for when purchasing whole grain bread and pasta is to make sure it is 100% whole grain.
Brown rice is also a better choice than refined grain (white rice) for the same reason as choosing whole wheat bread. The process of taking whole wheat flour or brown rice and turning it into white flour or white rice actually destroys between 50-90% of vitamin B3, vitamin B1, vitamin B6, manganese, phosphorus, iron, and all of the dietary fiber and essential fatty acids we need.
Even when processed white flour or white rice is "enriched," it is not in the same form as the original unprocessed kind. In fact, 11 nutrients are actually lost and are not replaced during the "enrichment" process!
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