Description
A comforting, naturally sweet brown rice breakfast porridge blended with creamy cashew goodness and dates. Perfect for a warm, nourishing start to your day.
Ingredients
- Cashew cream (or coconut milk or creamy plant milk of choice)
- 6 medjool dates, pits removed
- 1 cup uncooked brown basmati rice (or brown rice of choice)
- 4 cups water
Instructions
- Prepare the cashew cream and set aside.
- Soak the dates in boiling water for a few minutes, then set aside.
- Pulse the brown rice in a blender 10 to 15 times to break it into small chunks. Transfer to a medium saucepan, add water, and bring to a simmer. Reduce heat and cook on low for 20 to 25 minutes until the rice is tender and slightly chewy.
- Drain the soaked dates and add them to a blender with the cashew cream (or plant milk). Blend until smooth.
- Pour the sweet cream mixture into the saucepan with the rice. Stir well and simmer for a few more minutes until the porridge reaches your desired thickness.
- Serve warm and add your favorite toppings such as fruit, nut butter, or jam.
Notes
- You can substitute cashew cream with coconut milk or any creamy plant-based milk.
- Adjust thickness by adding more water or plant milk as needed.
- Store leftovers in the refrigerator for up to 3 days; reheat with added liquid.
- Optional toppings include fresh berries, chia jam, or nut butter.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Simmer
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 14 g
- Sodium: 15 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
