Cranberry Cinnamon Breakfast Rice Pudding

I. Love. Breakfast.

I do not love freezing cold mornings and eating cold cereal on cold mornings.

Thus, this recipe was born.

:)


Cranberry Cinnamon Breakfast Rice Pudding

Ingredients:

1 c. uncooked rice (I use Jasmine)

1 c. frozen or fresh cranberries

1 c. water

1 tsp. cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 c. white sugar

2 Tbsp. milk

My usual rice pick.

Instructions:

Place cranberries in a small sauce pan with 1 c. water. Bring to a boil. Remove from heat and strain liquid from berries. Set the berries aside. They should be tender, and slightly falling apart.

Cook rice according to package directions. My Jasmine rice cooks with 1 and 3/4 c. water for about five minutes.

When rice is soft and there is no excess water, add your cranberries. Stir gently with a rubber spatula. Add the cinnamon, ginger, nutmeg, sugar and milk and stir again.

Serve hot with a cinnamon garnish. I think this would be divine with a little whipped cream on top, but alas, that was not on my menu this morning. Still, I could eat this for breakfast EVERY single day of winter. It's warm, sweet, and filling. **Plus, it's gluten and egg free! You could always substitute the milk for almond or rice milk too!**

Yep, princess dishware for the princesses that rule our roost.

Enjoy with life on these cold winter mornings. <3