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I've Discovered My Next Breakfast Go-To

10 years ago

I had bought some fresh dates for the Christmas feasting, I'd never had any except for the dried ones before. I couldn't believe how good they were. Well, I got to thinking, this would be good in a rice pudding. So after perusing my old recipes and many online, I decided to wing it combining different methods and used brown rice, then baked it. I cooked the rice first, (1 cup raw rice, 2 cups water, pinch salt and 1 TBS. coconut oil) then combined it with 3 cups of almond milk, 1/2 cup chopped dates, 2 TBS. honey, 1 tsp. cinnamon, 1 tsp. vanilla. I baked it in a greased casserole dish at 325 for about an hour, then topped with some sliced almonds and baked until slightly toasted. I inserted a knife every once in awhile to test doneness, so it might have been a little more or less than an hour and a half. (Notice I didn't put any eggs in it for you vegans.) This is not a creamy pudding in the classic way, but I really love the crunch of the brown rice and nuts and it's not super sweet, so I decided this would be great for breakfast. Just thought I would share.

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