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Breakfast Rice Pudding

 


  • 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
  • Fresh berries
  1. 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.
  2. Remove the cinnamon stick. Add the apple, raisins, and salt and mix.
  3. Serve garnished with the toasted almonds.

 

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