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

 

It's been a while since I gave you a cream of rice recipe. This one is a mildly sweet chocolate porridge, which you can decorate with fancy fruit or not (I really had fun making banana stars, though!). It's very quick to make, so you can easily whip some up on a weekday morning even if you're one of those people who gets to leave home in the mornings.

I topped this with cacao nibs, flaked coconut, strawberry halves, and banana stars. Soy creamer, chocolate syrup, maple syrup, chocolate chips, chopped nuts, hemp hearts, and any other berries you have around would also be nice here. Make it your own!

Chocolate Cream of Rice
Serves: 1

1 cup soy milk (or non-dairy milk of choice)
1 tablespoon cocoa powder
1 tablespoon maple syrup
1/4 teaspoon vanilla extract
A dash of salt
1/4 cup Cream of Rice
Toppings of your own choosing (fruit, cacao nibs, nuts, coconut, hemp hearts, chocolate chips, soy creamer, syrup, etc.)

Whisk soy milk, cocoa powder, maple syrup, vanilla, and salt together in a small saucepan. Bring to a boil. (I've found that cocoa powder is easier to blend when heated, so it's okay if you still have lumps before you start warming it. Just make sure it's well incorporated before you move to the next step.)

Add the cream of rice slowly, whisking constantly, and return to a boil. Boil for 30 seconds or until thickened. Turn off the heat, cover, and let sit for 1 minute. Stir well and transfer to your serving bowl.

Add any toppings you want and enjoy!