2 cups Unsweetened Almond Milk
2 tbsps Maple Syrup
1 1/2 tsps Cinnamon
1 tsp Vanilla Extract
1/2 cup Brown Rice (long grain, rinsed well under cold water)
2 cups Strawberries (chopped)
Add the almond milk, maple syrup, cinnamon and vanilla to a large saucepan with a tight-fitting lid. Bring to a gentle boil then stir in the rice.
Reduce heat to low and cover the pot with the lid. Let it cook, stirring occasionally, for 50 to 55 minutes, or until the rice is very tender and the porridge has thickened.
Divide the porridge between bowls and top with the chopped strawberries. Serve with additional almond milk, maple syrup and cinnamon if desired and enjoy!