Turmeric Brown Rice Pudding

Yield 4 servings
  • 3/4 cup US grown brown rice
  • 3 cups almond milk
  • 2 teaspoons vanilla
  • 1 teaspoon ground cinnamon
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon fresh grated ginger root
  • Pinch black pepper
  • 2 tablespoons coconut oil
  • 2-4 large pitted dates

1. Add all of the ingredients to a crock pot.

2. Cook on low heat overnight (6-8 hours) until rice is soft and almond milk is absorbed.

3. If is is a little dry, add more almond milk until creamy.

4. Store leftovers in an airtight container in the fridge for up to one week.