Toasted Rice Night Kitchen

Toasting the rice first adds a warm cereal aroma that plain rice milk misses. The finished cup is strained, so it drinks more lightly than a rice pudding while still carrying that familiar cinnamon comfort. Keep the rice pale golden; dark grains can taste bitter. Allow enough time for the grains to soften fully before adding the milk. This is a slower kitchen project, with a gentle roasted finish and no need for a heavy sweet topping.

Ingredients

• 1 tbsp Dry white rice
• 6 oz Water
• 4 oz Unsweetened oat milk
• 1/2 stick Cinnamon stick

Make it

1. Toast the dry rice in a clean dry saucepan over medium-low heat for 3–4 minutes, stirring, until pale golden.
2. Carefully add the water and cinnamon. Cover loosely and simmer for 20–25 minutes, until the rice is completely soft. Add water if needed.
3. Add the milk and heat until steaming. Strain through a fine sieve into a heatproof cup and serve promptly.

Benefits

Rice with a useful milk choice

For this rice cup, picking calcium-fortified oat milk gives the creamy base an extra role: contributing to your calcium intake.

The cinnamon detail

Here cinnamon supplies a sweet-smelling spice note, with rice and oat milk turning that familiar ingredient into a different kind of warm cup.