Vanilla Hazelnut Breakfast Rice

This recipe is a great base for riffing on your own! While I note organic is preferred for everything, do the best you can, and don't feel bad about using non-organic products if they are not available or are too expensive in your area. Even with "less whole" substitutions, this is a tasty and nutritious way to start the day (and it's not a bad snack, either!)

This recipe can easily be made vegan/dairy-free, gluten-free (using rice processed in a GF facility,) and allergen-free by selecting from the substitutes.

Substitutions:

For the maple syrup, you can use 2 Tablespoons honey plus 1 Tablespoon molasses, or 2 Tablespoons agave nectar. I have not tried granulated sweeteners with this recipe, but they should work just fine added in place of the syrup at the same point.

For the milk, you can use an equal amount of coconut milk, goat or sheep milk, nut milk, or anything your family enjoys. Water is also possible, though the creamy texture will be affected.

For the rice, nearly any grain will work for this recipe, if soaked and pre-cooked.

Toppings:

Chopped nuts, dried fruit, rolled oats (soaked, et cetera as applicable)

Fresh cream (organic, raw preferred)

Additional sweetener, such as honey, maple syrup, or brown sugar

Sliced fresh fruit

Grated citrus zest (lemon and orange are both wonderful)

Vanilla bean paste (contains processed sugar, use with discretion)

Method:

My friend Millie at Real Food for Less Money came up with the base for this recipe, and I'm so glad she did!

Heat the rice and milk in a saucepan over medium heat until bubbly.

Turn the heat down to medium-low and cook to soften the rice, stirring often to help the rice break down a bit (about 5-10 minutes.)

Add the syrup (or subbed sweetener,) salt, and spices.

Stir well to mix and allow to continue cooking.

Break and beat the eggs in a separate small bowl.

Temper the eggs by adding a small spoonful of the rice mixture to the eggs, stirring quickly.

Add another spoonful of the hot rice mixture to the eggs, again stirring quickly and well.

Add the eggs to the rice mixture on the stove, stirring swiftly to prevent clots of eggs forming.

Remove from heat and add the vanilla and hazelnut extracts, stirring well to combine.

Top with your preferred toppings, pulling from the suggestions above or going completely off the chart with something else - so many delicious possibilities with this base!

Author: Black Chicken Host

I'm Erin; homesteading geek, wanna-be crafter, food enthusiast, animal lover, yarn hoarder. I live with my husband, two dogs, two cats, and thirteen chickens on two acres in southern central Michigan. We utilize modern technology and old-fashioned know-how to forge our path toward living a simpler, more eco-friendly, life. I also run Black Chicken Host, a web hosting company geared toward the homesteading,whole foods, and sustainability communities. View all posts by Black Chicken Host

7 thoughts on “Vanilla Hazelnut Breakfast Rice”

Rene' says:

March 10, 2012 at 7:08 pm

Hello, I would love to try this recipe, sounds so yummy, but I am a little confused on the rice part. Ingredients say to use 4 cups cooked rice, pre soaked. How much is that in dry measure? Do you know? Then your friends method of cooking the rice with the milk to soften the rice, is this still after soaking? If rice is precooked, would you still follow these directions? Sorry for so many questions, but this sounds so good! Thank you for your time.

1. Eat Nourishing Admin says:
  
  March 10, 2012 at 9:15 pm
  
  It is 4 cups of dry rice that is soaked overnight in enough water to cover it, usually with a little added acid like vinegar or lemon juice (about 2 tablespoons. This soaking method helps make the rice more nutritious and easier to digest, not to mention reduces cooking time. In the morning, drain off the soaking liquid and proceed with the rest of the recipe. Hope that helps. 🙂
  
  1. Rene' says:
    
    March 11, 2012 at 7:15 am
    
    Jami, thank you so much. I am getting ready to try this now! Will let you know how it turns out.
    
    1. Eat Nourishing Admin says:
      
      March 13, 2012 at 2:33 pm
      
      Not my recipe, but I hope you enjoy it all the same! Please do let us know how you like it!
      
2. Eat Nourishing Admin says:
  
  March 10, 2012 at 9:19 pm
  
  Oh sorry. I misread your question. Roughly 2 cups dry is 4 cups cooked. Proceed with this recipe as stated if your rice is already cooked. If it is not cooked, then follow my previous comment to soak before cooking.
  
Amy says:

March 13, 2012 at 6:41 am

I soaked 2 cups of brown rice overnight, then cooked in my rice cooker. Then put the rice in the pot and continued with the directions. Very easy and I loved the idea of tempering the rice. I put eggs in my oatmeal, but it very often gets stringy pieces. I didn’t use the hazelnut. I did use 2 T honey and sprinkling of stevia and a little natural maple flavoring. I topped with frozen blueberries and some coconut milk. Yum!

1. Eat Nourishing Admin says:
  
  March 13, 2012 at 8:51 am
  
  That sounds super yummy!

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Author: Black Chicken Host

7 thoughts on “Vanilla Hazelnut Breakfast Rice”

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