Food & Cooking Recipes Breakfast & Brunch Recipes Sweet Rice Porridge Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on September 20, 2017 Rate PRINT Share Close Photo: Armando Rafael Prep Time: 10 mins Total Time: 15 mins Servings: 2 Transform tonight's leftover rice into tomorrow's breakfast by simmering it with milk, Medjool dates, and cinnamon. Ingredients 1 cup cooked rice 1 ¼ cups whole milk 2 Medjool dates, pitted and coarsely chopped Pinch cinnamon Kosher salt Berries, chopped apple, toasted sliced almonds, and honey, for serving Directions In a saucepan, combine rice, milk, dates, cinnamon, and a pinch of kosher salt. Bring to a boil, then reduce heat and simmer, stirring, until thick and creamy, 5 to 7 minutes. Serve, topped with berries, apple, almonds, and a drizzle of honey. Variations For vegan porridge, swap out regular milk for soy or almond milk. Originally appeared: Martha Stewart Living, September 2017 Rate It PRINT