Spiced Rhubarb and Rice Cereal

Serves 4


  • 1 cup brown basmati, ground (option to toast it)
  • 1 cup of almond milk
  • 2 – 3 cups water
  • 1/4 tsp. cinnamon
  • 1/4 tsp. ground cardamom
  • Sea salt, pinch

Rhubarb Topping

  • 2 tsp. coconut oil
  • 2 apples, cored and thin sliced
  • 1 cup rhubarb, chopped
  • 1/2 cup dates (3 tbsp. date paste)
  • 1 tsp. cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/2 cup water

Allow your dates to soak in water overnight. In the morning, strain them and set liquid aside.  Blend dates to a smooth paste in a food processor or high powered blender. You can use the soaking liquid to loosen it up. Put uncooked brown basmati rice in a coffee grinder and mill until ground. Place the ground rice in a pot with almond milk, water, cinnamon, cardamom and sea salt.  Bring to boil and reduce to simmer, stirring frequently. This should take approximately 15 minutes.  Add water as needed to thin consistency. In a skillet, heat coconut oil and add the apples, rhubarb, date paste, cinnamon, and nutmeg.  Sauté for 2 minutes, then add water and simmer for about 5 minutes. Stir frequently. Serve cereal with toppings of choice.


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