Ingredients
Cashew Cream Base
- 6 Medjool dates, pits removed
- 1 cup uncooked brown basmati rice (or brown rice of choice)
- 4 cups water
- 1/2 cup cashew cream (or substitute with coconut milk or any creamy plant-based milk)
Instructions
- Prepare the cashew cream. Make or have your cashew cream ready to use and set it aside for later.
- Soak the dates. Place the Medjool dates in boiling water and let them soak until softened, then set aside.
- Pulse and cook the rice. Using a blender, pulse the uncooked brown rice 10 to 15 times to break it into small chunks. Transfer the pulsed rice to a medium saucepan, add 4 cups of water, and bring to a simmer over medium heat. Reduce heat to low and let it cook for 20 to 25 minutes, stirring occasionally, until the rice is pleasantly chewy and cooked through.
- Blend the sweet cashew cream. Strain the soaked dates to remove excess water and add them to the blender along with the cashew cream (or your chosen creamy plant milk). Blend until smooth and creamy.
- Combine and finish cooking. Pour the sweet cashew cream mixture into the saucepan with the cooked rice porridge. Stir well to combine and simmer gently for a few minutes until the porridge reaches your desired thickness.
- Serve and garnish. Scoop the porridge into bowls and top with your favorite toppings such as strawberry chia jam and cashew butter for extra flavor and texture.
Notes
- For a nut-free version, substitute cashew cream with coconut milk or other plant-based creamy milks.
- Brown rice can be swapped for brown basmati or any preferred variety, but cooking times may vary slightly.
- Adjust the sweetness to taste by varying the number of dates or adding natural sweeteners if desired.
- To speed up cooking, soak rice for an hour prior to cooking (optional).
- Store leftovers in the refrigerator for up to 3 days and reheat gently with a splash of milk to loosen the porridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Western
- Diet: Vegan
