2 cups Unsweetened Almond Milk
2 tbsps Maple Syrup
1 1/2 tsps Cinnamon
1 tsp Vanilla Extract
1/2 cup Brown Rice (long grain, rinsed well under cold water)
2 cups Strawberries (chopped)


Add the almond milk, maple syrup, cinnamon and vanilla to a large saucepan with a tight-fitting lid. Bring to a gentle boil then stir in the rice.
Reduce heat to low and cover the pot with the lid. Let it cook, stirring
occasionally, for 50 to 55 minutes, or until the rice is very tender and the
porridge has thickened. Divide the porridge between bowls and top with the chopped strawberries. Serve with additional almond milk, maple syrup and cinnamon if desired and enjoy!


Leftovers, Refrigerate in an airtight container for up to five days.
Serving Size, One serving is approximately 3/4 cup of porridge.
Nut-Free, Use coconut milk, oat milk or dairy milk instead of almond milk.
Addionital Toppings, Top with hemp seeds, chia seeds, chopped nuts, sunflower seeds,
pumpkin seeds, extra berries or a drizzle of almond butter.
No Maple Syrup, Use honey or agave instead.
Cooking Tip, To keep the porridge from boiling over while cooking, use a bigger pot than necessary and stir frequently or remove from heat briefly until the cooking liquid goes back down

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