Brown Rice Breakfast Pudding

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.

By Del Sroufe,


  • 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.

Comments (10)

(5 from 6 votes)

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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.


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!


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?


Warm and delicious!


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

Jackie Marshall

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


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 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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