Dates and Nuts Cream of Rice

A rich, creamy, and naturally sweetened breakfast porridge made with cream of rice, Medjool dates, and a mix of toasted nuts. A comforting and energy-boosting start to the day.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 2 servings

Course: Breakfast, Porridge

Cuisine: American

Calories: 410

Ingredients Method Notes

Ingredients

Cream of Rice Base

1 cup Water
1 cup Milk Whole milk or non-dairy alternative
1/2 cup Instant Cream of Rice Cereal
1/4 teaspoon Salt

Sweetener and Flavor

6 large Medjool Dates Pitted and roughly chopped
1/2 teaspoon Vanilla Extract
1/4 teaspoon Cinnamon

Toppings

1/4 cup Mixed Nuts Pecans, walnuts, or almonds, roughly chopped
1 tablespoon Toasted Coconut Flakes Optional, for garnish

Method

Instructions

Toast the mixed nuts in a small, dry skillet over medium heat for 3-5 minutes until fragrant. Set aside.
In a medium saucepan, combine the water, milk, chopped dates, and salt. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to help the dates break down slightly.
Once simmering, reduce the heat to low. Slowly whisk in the instant cream of rice cereal, ensuring no lumps form.
Continue cooking and stirring constantly for about 5 minutes, or until the mixture has thickened to your desired consistency. The dates should be mostly incorporated, lending sweetness and color.
Remove the saucepan from the heat and stir in the vanilla extract and cinnamon.
Divide the cream of rice evenly between two bowls. Top generously with the toasted mixed nuts and a sprinkle of toasted coconut flakes, if using. Serve immediately.

Notes

For a richer flavor, steep the chopped dates in the warm milk/water mixture for 5 minutes before bringing it to a simmer. You can blend a few of the dates into a paste with a tablespoon of hot water before adding them to ensure maximum sweetness dispersion.