Brown Rice Breakfast Pudding
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
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.