Prep 10 mins
Cook 0 mins
This recipe is from the Esalen cookbook. I have made it several times. You can use soy, rice or almond milk if you have milk allergies. It keeps you full all morning. I like it with a dollop of yogurt on top.
- 2 cups brown rice, cooked
- 1 cup nonfat milk
- 1 cup apple, chopped
- 1 cup cashews
- 1⁄4 cup dried cranberries
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 teaspoon salt
- Combine cooked brown rice and all other ingredients in a bowl or large Tupperware. Stir to combine.
- Put in the fridge for 12 hours or overnight (this allows the rice, fruit and nuts to soak up the milk and spices).
- Warm and serve. This is good with a dollop of yogurt!
Do NOT make this recipe with brown Minute Rice....mine turned out terrible. I'll admit this is likely a result of my laziness on this one...sorry
Wonderful!! I'm trying to find some easy whole grain breakfast meals and this was delicious!! I made extra brown rice and made enough for 3 mornings. I used 2% milk only because I had nothing else, but I'd like to try it with rice milk next. I loved the crunch of the cashews and the rich scent of vanilla. Thanks!
A wonderful 'bircher' style breakfast for anyone unable to have wheat or gluten. I used gluten-free soy milk and served for breakfast topped with a lactose/gluten free vanilla yogurt . This recipe came together quickly. Next time I cook rice for dinner and there are left-overs....I'll be making this breakfast again. I think that the recipe should say 2 cups of cooked brown rice. I made a 1/2 batch and really was plenty for 3 or 4 serves. Photo also to be posted *Reviewed during PAC Spring '08*