• Prep-time: / Ready In:
  • Makes 4 servings
  • Serving size: ¼ of recipe
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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.

Tips

Cinnamon Swap: If you don't have a cinnamon stick, use ½ to 1 teaspoon of ground cinnamon instead.

By Del Sroufe,

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

Instructions

  • 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.
Nutritional Information:

Per serving (¼ of recipe): 380 calories, 76 g carbohydrates, 7.1 g protein, 7.3 g total fat, 0.7 g saturated fat, 0 g cholesterol, 75 mg sodium, 8.2 g fiber, 32 g sugar

Note: Nutritional information is provided as an estimate only.

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Comments (12)

(5 from 7 votes)

Recipe Rating

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Diane

So good!! Almond milk is a scam though. You guys should know better! It’s basically colored water with yucky additives to whiten it and give it mouthfeel.

Suzanne G.

Diane, I have made my own almond milk, and the product is as white as it can be. I suggest you try it. Additives are not added to “whiten” it. I do agree that the mouthfeel is lacking with Almond Milk - I prefer to use oat milk or soy milk for most recipes.

Stephen

Good but I’ll make some tweaks next time for our palates— it was a little sweet for my taste (and I used only about 3/4 c dates, measured unchopped). I’ll also cut back on the cinnamon and clove for us. It made two solid size servings for us. So I’ll make again and I appreciate having the recipe. It’s pretty simple to pull together if one has left over rice. I’d also make it with other grains— millet, farro, etc. thanks for having this!

Anne Smith

I'm going to make this with millet.

Mindy

Can you use soy milk?

Megan Edwards

Hi Mindy, Yes any type of unsweetened, unflavored plant-based milk would work in this recipe. Let us know what you think!

Megan

So good. I made it today and I think I will make it again tomorrow because it is all gone.

Ernest Tealer

What’s the serving size after being cooked and calories?

Jessica

Warm and delicious!

Selena

Really simple to make. Delicious and filling. Will definitely make again!

Jackie Marshall

Made as directed. Super yummy and I saved it :)

Donna

This was a delicious breakfast from my usual oatmeal. I didn't add salt, dates or almonds., it was plenty sweet with the raisins and apples. I will definitely make it again.

About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe currently works as Culinary Specialist at the T. Colin Campbell Center for Nutrition Studies (CNS) and host of CNS Kitchen, a free CNS community that offers members all the tools they need to live a successful whole-food, plant-based (WFPB) lifestyle. Sroufe has been cooking in vegetarian, vegan, and WFPB kitchens for 34 years. He has operated his own vegan bakery and a vegan meal-delivery service. He was the executive chef at Wellness Forum Foods, where he ran a successful catering service. He developed a line of in-the-bag mixes that could be shipped all over the country and taught cooking classes to the public and health care professionals looking to offer culinary education to their clients. Del is a public speaker and cookbook author. His first cookbook, Forks Over Knives: The Cookbook, was on the New York Times Bestseller list for more than 37 weeks. He also authored Better Than Vegan, which tells the story of his struggle with weight management and how he lost more than 200 pounds on a low-fat, plant-based diet. Sroufe’s other cookbooks include The China Study Quick and Easy Cookbook and The China Study Family Cookbook.
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