Plant-Based Milk Rice

with roasted plum

Milk Rice brings up childhood memories. It is my favorite breakfast, warming and totally satisfying. It is so easy to make a plant-based version of it. There are many health benefits to fresh fruit grown in fertile soil and a little cinnamon sprinkled on top boosts our digestive system. 

I recommend not adding any processed sugar. There are so many studies showing how harmful processed sugar is for us. It is more addictive than cocaine. Eating healthy doesn’t mean you have to cut out deliciousness. Naturally occurring, unprocessed sugar, for example dates or fruit, have many benefits for our health.

Some nutritionists would not recommend eating carbohydrates for breakfast and recommend a smoothie or something like that, low sugar content, high in protein. I will share my favorite recipe for that soon. From an Ayurvedic perspective this kind of bowl is a very good breakfast. And I love it. I hope you love it too.

ingredients

for the milk rice

  • 1 cup of milk rice (medium grain white rice)

  • 1 coconut milk can (normal fat content)

  • some nut milk (unsweetend)

  • 1-3 dates (cut small)

  • 1 vanilla bean (cut lengthwise and scraped)

  • 1 cinnamon bark

  • some honey

  • some vegan butter

  • a pinch of salt

 

for the roasted plums

  • a couple of plums

  • some vegan butter

directions

  1. Combine all ingredients for the milk rice except the honey and butter. Bring to boil, then keep on low flame. Keep stirring regularly. It easily burns on the bottom. If needed, add more nut milk. Cook for about 20 minutes or until the rice is soft. At the end, add honey and butter to your liking.

  2. While the rice is cooking, prepare the plums. Half them and remove the pit. Cover a baking dish and plums with a little butter. Bake for 15-20 minutes.

  3. Enjoy the rice and plums together with a little extra nut milk, a sprinkle of cinnamon and optional honey for extra sweetness. Enjoy when warm or cold.

Photos by Hannes Thun. This dish was created together with many friends and chef Marleen Kemper.

Image by Alexandra Kikot