|Sweet Potato Breakfast Risotto with Cinnamon and Raisins|
By posting this recipe I am entering a recipe contest sponsored by USA Rice Federation and am eligible to win prizes associated with the contest. I was not compensated for my time.
The theme for this March’s National Nutrition Month® is “Bite Into a Healthy Lifestyle.” You can do this now by biting into a morning bowl of creamy risotto rice, flavored with sweet potatoes, cinnamon and raisins. there are so many reasons to "think rice" when biting into a healthy lifestyle. Visit the USA Rice website (www.usarice.com) for a wealth of information about rice grown in this country. For example, I learned:
· Rice is naturally gluten free and the least allergenic of all grains.
· Rice is naturally sodium-, cholesterol-, trans fat-free with just a trace of fat.
· A half cup serving of rice is about 100 calories and contributes 15 vitamins and minerals, especially folate, other B vitamins, iron and zinc, making it a nutrient dense choice.
· Rice supplies complex carbohydrates that our bodies and brains need to function. It triggers the production of serotonin in our brains, a chemical that helps regulate and improve our mood.
· Rice grown in the US has a positive impact on our environment as the rice fields create wetland habitats for many species of birds, mammals, and reptiles.
· About 85% of the rice eaten in this country is grown in this country.
· American grown rice is exported to over 150 countries.
Arborio or risotto rice is different from long grain, white rice. It’s higher in starch and cooks into a creamy texture around a chewy center. This rice has an exceptional ability to absorb flavors. The cooking method is different too! Instead of simmering rice in water, small amounts of hot liquid get added to cooking rice. The rice slowly absorbs the liquid as one stirs.
For me, rice and coconut are a winning combination. So, when thinking about developing a breakfast risotto, I decided to start with canned lite coconut milk as the base. Then I wanted to add some good nutrition with some mashed cooked sweet potato. To round out the flavors, I added cinnamon, vanilla extract and golden raisins.
Sweet Potato Breakfast Risotto with Cinnamon and Raisins
2 cans (13.6- to 14 ounces each) light coconut milk
2 tablespoons unsalted butter or margarine
1 cup U.S.-grown arborio (medium grain) rice
1/2 cup cooked sweet potato, mashed
1/4 cup packed brown sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 cup golden raisins
Warm coconut milk in microwave-safe container, covered, until hot, but not boiling, about 4 minutes. Melt butter in a large saucepan over medium heat. Add the rice and stir to coat. Ladle in enough hot coconut milk to cover the rice. Stir with wooden spoon over medium flame. As rice absorbs the milk, ladle in 1/2 cup more hot milk and stir. Continue this process until all the milk has been added and is absorbed, stirring constantly. This will take 15 to 20 minutes. Rice should be tender with just a little bite to it. Stir in the sweet potato, brown sugar, vanilla, cinnamon and raisins. Stir well to combine. Stir over low heat until heated through.
Serve warm or cold.
Makes 4 to 6 servings
Nutrition Information per Serving (for 1/6th of recipe):
322 calories, 13 g total fat, 9 g saturated fat, 10 mg cholesterol, 2 g dietary fiber, 3 g protein, and 38 mg sodium. One serving of this low cost recipe provides an excellent source of vitamin A.
Cost per Serving: $1.39
Pricing Note: all ingredients were at “regular” prices.
Here are preparation photos:
|(Left to Right): Adding rice to pan with butter; stirring to coat; adding hot coconut milk in stages.|
|(Left to Right); Addition of milk and stirring; rice develops a creamy texture; addition of mashed sweet potato,cinnamon, vanilla, and golden raisins.|