Transform tonight's leftover rice into tomorrow's breakfast by simmering it with milk, Medjool dates, and cinnamon.
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.
For vegan porridge, swap out regular milk for soy or almond milk.