Rice drink replaces stock in this quick risotto, its mild sweetness working with garlic and butter to create a creamy dish without cream. The starch from the rice milk coats each grain, making it rich enough for two on a tired weeknight.

Serves 2. 25 minutes, 25 at the stove.

About 2260 calories a serving, 41 g protein, 459 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a wide shallow pan over medium heat. Chop 1 small onion fine and cook it, stirring, until translucent, about 3 minutes. Mince 3 garlic cloves and add them to the pan, stirring until fragrant, about 30 seconds.
2. Pour 1 cup rice into the pan and stir to coat each grain with oil, about 1 minute. Pour 4 cups rice drink over the rice and bring to a simmer, stirring often. Once it simmers, lower the heat to maintain a gentle boil and keep stirring often so the rice releases its starch and the liquid thickens.18 min
3. Taste the rice after 15 minutes; it should be tender and the liquid should have thickened to coat the spoon, taking about 18 minutes total. Stir in 2 tablespoons butter and season with salt and pepper. Serve at once in warm bowls.

Note Swap the rice for farro or barley, stirring longer. Leftovers keep for three days covered in the fridge; thin with water or stock when reheating. Serve with a green salad or roasted vegetables on the side.