Recipe: Coconut Cream of Rice (Vegan, Gluten Free)

I found a new thing to love in my ongoing quest to make cream of rice more exciting. This was born out of the fact that I had a partially-used can of coconut milk opened in my fridge that needed to be used up. But it turned out so well, I had to share it! It's a bit like having warm rice pudding for breakfast, and all of the required ingredients and most of the optional toppings are shelf-stable, so if you're getting your groceries by mail, you will probably still be able to make it.

Coconut Cream of Rice
Serves: 1

For the porridge:
3/4 cup water
1/4 cup full fat coconut milk
Dash of salt
1/4 teaspoon cinnamon
1 tablespoon sugar
1/4 cup cream of rice

Optional toppings:
Agave nectar
Non-dairy creamer
Cinnamon
Coconut flakes
Berries

Bring water, coconut milk, salt, cinnamon, and sugar to boil in a small saucepan. Slowly whisk in cream of rice and cook, whisking constantly, for about 30 seconds or until thickened. Remove from heat, cover, and let stand for 1 minute.

To serve, put the cream of rice in a bowl and drizzle agave nectar and non-dairy creamer over the top. Sprinkle on coconut flakes, berries, and cinnamon, as desired.