Awhile ago I saw something on Pinterest that said mac and cheese comes out creamier if you cook the noodles in milk. I thought why not try it with rice? I added some nutritional yeast and veggies, and ended up with a big pot of creamy and cheesy rice.
1 cup of rice
2 cups soy milk
1 tbs vegan butter
1 clove of garlic, minced
3/4 cup nutritional yeast
1 cup of frozen veggies (I used the standard carrots, corn, and peas mix)
Salt and Pepper to taste
In a large pot, add the rice and soy milk. Cover and bring to a boil.
Once boiling, reduce to a simmer and cook until all the liquid is absorbed and the rice is cooked. Watch it so it does not burn. Add more liquid if necessary to keep it from burning. Try not to open the lid too much though.
Once the rice is cooked, remove from the heat and add the butter. Mix together well.
Spray a skillet with cooking spray and heat over medium-low heat. Add the garlic and frozen veggies. Cooked until the veggies are heated through.
Add the veggies to the rice and mix together well.
Season with salt and pepper.
This is a basic recipe, feel free to add any veggies, seasonings or anything else you like!