Recipe by White Rose Child
I hesitate to call this rice pudding because that implies a mushy consistency. I love this because the rice keeps its texture; and besides being so adaptable, it's easy to throw together any morning you have leftover grain on hand!
Top Review by FLKeysJen
I loved this! It doesn't taste like brown rice at all. Even using unsweetened soy milk, this was very sweet from the fruit. I only used half an apple and this was still a lot of food. This is two breakfasts for me. Made for the Humble Soybean game.
- 3⁄4 cup cooked brown rice (long-grain or basmati for me)
- 1⁄2 cup vanilla-flavored soymilk or 1⁄2 cup plain soymilk
- 2 -4 dates, chopped
- 1 tablespoon chopped almonds (or more walnuts)
- 1 tablespoon chopped walnuts (or more almonds)
- 1 small apple, diced- granny smith are the best
- 1⁄4 cup fresh blueberries (optional) or 1⁄4 cup thawed frozen blueberries (optional)
Directions See How It's Made
- Firstly, note: PLEASE substitute any nuts or seeds you like for this! Personally I'm trying it today with toasted sunflower seeds. Other cooked grain will also work, of course; I have tried and liked with millet.
- The flavor of the dates is so delicious I can't imagine using anything else, but again, whatever you like :-).
- Combine rice and soymilk in a microwave-safe bowl. Nuke for 40-60 sec., depending on how hot your microwave is.
- Stir the chopped dates into the rice and microwave again, until the milk starts to bubble.
- Quickly stir in the nuts/seeds and diced apple, and COVER the whole bowl, with a plate or lid. Let sit covered for 5-8 minutes. This will allow the flavors to blend, and the apple will get slightly soft as though baked.