A few of our kids have been obsessed with this breakfast.
Little do they know it’s amazing for their health!
Using left over rice in this recipe is such a great hack. Not only because it saves you time, but because when rice is cooked then cooled it turns into a resistant starch which is wonderful at supporting a healthy gut.
Unless you have some gut or digestive issues, choose brown rice over white rice. Not only do my kids say it tastes soooo much better in this recipe, it’s a whole-grain so it still has the powerhouses of the bran, germ and endosperm – where soooo much goodness is stored (and lost when we choose white rice).
It’s also higher in fibre, magnesium and other nutrients.
With the added goodness of cinnamon, nutmeg, sultanas and dates, this is a wonderful breakfast that I’ll often pair with the Magic Chocolate Mylkshake (to get some sneaky veggies in).
I keep meaning to try whacking a couple of my frozen steamed cauliflower puree blocks in here to see how stealth it can be. I’ll update this when I try!
Tip: Make a few batches of this and keep it in the fridge to warm up for a quick breakfast. Who said all they have time for is cereal or toast? 😉 We can totally nail a healthy breakfast!
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- 2 cups leftover brown rice
- 1 cup milk of choice
- 1 tsp cinnamon Sri Lankan or Ceylon, not cassia
- ¼ tsp nutmeg
- ¼ cup sultanas sulphur and oil free if possible
- 3-4 tbsp date paste or other sweetener of choice
- Pinch salt
- ¼ tsp vanilla powder optional