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Brown Rice Breakfast Pudding

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  • Makes 4 servings

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

Instructions

  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.
  2. Remove the cinnamon stick. Add the apple, raisins, and salt and mix.
  3. Serve garnished with the toasted almonds.

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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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