Morning Rice Bowl

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!

• Ready In: 12 mins
• Serves: 1
• Yields: 1 bowl

Ingredients

• 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

1. 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.
2. The flavor of the dates is so delicious I can't imagine using anything else, but again, whatever you like :-).
3. Combine rice and soymilk in a microwave-safe bowl. Nuke for 40-60 sec., depending on how hot your microwave is.
4. Stir the chopped dates into the rice and microwave again, until the milk starts to bubble.
5. 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.