Brown Rice Breakfast Pudding - Forks Over Knives

By PamCallan

By Del Sroufe

January 19, 2017

My mom used to serve a version of this for breakfast—cooked with milk, sugar, and a hint of cinnamon. It is still one of my favorite breakfasts, although now I make a more wholesome version with almond milk and chopped dates.

Recipe from Forks Over Knives – The Cookbook.

Ingredients

• 3 cups cooked brown rice
• 2 cups unsweetened almond milk
• 1 cinnamon stick
• ⅛ to ¼ teaspoon ground cloves, to taste
• 1 cup dates, pitted and chopped
• 1 tart apple (such as Granny Smith), cored and chopped
• ¼ cup raisins
• Salt to taste
• ¼ cup slivered almonds, toasted

Preparation

Step 1

Combine the rice, almond milk, cinnamon stick, cloves, and dates in a medium saucepan and cook, stirring occasionally, over medium-low heat for 12 minutes, or until the mixture thickens.

Remove the cinnamon stick. Add the apple, raisins, and salt and mix.

Serve garnished with the toasted almonds.