Brown Rice Breakfast Pudding

  • 15 minutes
  • 4 servings
  • Easy
  • Cheap


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.

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