30-Minute Sweet and Creamy Brown Rice Breakfast Porridge

Ultra creamy Brown Rice Porridge ready in 30 minutes! Made with brown rice, cashew cream, and sweetened with medjool dates.

Course Breakfast

Cuisine American, North American

Diet Gluten Free, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 358kcal

Cashew Cream (or substitute cashew cream with coconut milk or creamy plant-milk of choice)
6 medjool dates (pits removed)
1 cup uncooked brown basmati rice (or brown rice of choice)
4 cups water

Make the cashew cream. Set aside.
Soak the dates in boiling water. Set aside.
In a blender pulse the brown rice 10 to 15 times to break it up into small chunks. Add to a medium saucepan with the water and bring to a simmer. Reduce heat to a low simmer and cook the rice for 20 to 25 minutes, or until pleasantly chewy.
Strain the soaked dates and add it to the blender with the cashew cream (or creamy plant milk of choice). Blend until smooth. Pour the sweet cashew cream into the saucepan and mix the rice porridge together to combine. Simmer for a few more minutes until desired porridge thickness. Scoop into bowls and top with your favourites. I like strawberry chia jam and cashew butter.

Nutrition information is a rough estimate.