Cook the Cream of Rice
In a small pot, bring almond milk (or water) to a boil. Gradually whisk in the Blueberry Muffin Cream of Rice. Reduce heat and stir continuously for 2–3 minutes until creamy.
Or: Microwave on high for ~2 minutes, stir, then let sit 1 minute.
2 Add Flavor
Once cooked, mix in the lemon zest and honey for a bright, refreshing kick.
3 Top & Serve
Top with fresh blueberries, chia seeds, mint leaves, and a swirl of coconut yogurt if desired.
Servings 1
- Amount Per Serving
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 2g10%
- Total Carbohydrate 32g11%
- Dietary Fiber 4g16%
- Sugars 10g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Quick Tip:
Use organic lemon for zesting and super-ripe blueberries for the best natural sweetness!
Keywords:
home made, vegan, gluten free