Food & Cooking Recipes Breakfast & Brunch Recipes Sweet Rice Porridge By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 20, 2017 Print Share Share Tweet Pin Email 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. Print