Brown Rice Breakfast Bowl

I made this delicious coconut milk and brown rice pudding (and it really does taste like dessert!) the other day when my mother in law was out visiting. Oh boy did she like it! I had some leftover rice in the fridge and decided whip this up like a warn oatmeal. Control how sweet you like it by adding more or less maple syrup.....and then go crazy with the toppings! I put strawberries, blueberries, fresh pomegranate seeds, hemp seeds and almonds on mine. It was very filling and satisfying. This makes enough for about 3 servings.

Brown Rice Pudding:
2 1/2 cup cooked brown rice (I used leftover rice)
1 14oz can of full fat coconut milk
1 Tbl to 2 Tbl pure maple syrup (depending on how sweet you like it)
5 dates, pitted and chopped
1 tsp ground cinnamon
1 tsp pure vanilla extract
1/4 tsp salt
1/2 cup rolled oats
1/3 cup chopped walnuts or almonds

Toppings Ideas:
Sliced bananas, chopped apples or pears, blueberries, strawberries, pomegranate seeds, hemp seeds, cocoa nibs, chia seeds, almond or peanut butter, honey, coconut

Place cooked brown rice and coconut milk in a medium saucepan over low-medium heat. Stir. Add maple syrup, chopped dates, cinnamon, vanilla and salt. Let mixture come to a low boil, stirring constantly. Stir on this low-medium heat for about 10 minutes until the rice starts to stick to the pan and mixture has thickened. Remove pan from heat.  Stir in the oats and walnuts. Spoon pudding into bowls and top fruit, seeds and nuts. Enjoy!!