Rice or Millet Breakfast Pudding

[Guest guest]

Rice or Millet Breakfast Pudding

Source: The Best of Silver Hills Cookbook

 

2 cups cooked rice or millet

1/4 cup dates or raisins

1/4 tsp. cinnamon

1/4 cup dried or fresh chopped pineapple (optional)

1/2 cup raw cashews

2/3 cup or enough water to blend

1 Tbsp. maple syrup

 

Preheat oven to 350 degrees F. Mix rice or millet, dates or raisins,

cinnamon and pineapple in a large bowl. Blend cashews, water and honey

until creamy. Add blended ingredients to rice mixture and combine well.

Place in a well-oiled casserole dish and bake for 30 minutes. Serve warm.

 

Makes 6 - 1/2 cup servings.

 

*To save time in the morning, make pudding the night before and store in the

refrigerator.

 

~ Pray for Peace ~

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