Date & Almond Breakfast Rice Bowls

A make-ahead breakfast where Diamond Castle rice simmers with almond milk, dates, and tahini.

Portion into jars for retail or hotel amenities—serve warm with fruit or chilled with yogurt.

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Why it shines

  • Diamond Castle grains stay creamy yet distinct in almond milk.
  • Sweetened naturally with Medjool dates.
  • Packable for grab-and-go service.

Servings

Makes 8 breakfast bowls or jars.

Timing

Total time: 35 minutes plus chilling if desired.

Best occasion

Built for hotel amenities, corporate pantries, or retail sampling.

Ingredients

Measure precisely to showcase Diamond Castle texture.

  • 1.5 cups Diamond Castle basmati rice, rinsed
  • 4 cups unsweetened almond milk
  • 8 Medjool dates, chopped
  • 2 tbsp tahini
  • 1 tsp cinnamon plus pinch of salt
  • 1/2 cup toasted sliced almonds
  • 1 cup seasonal berries or figs
  • Honey or date syrup for serving

Method

  1. Simmer the rice with almond milk, dates, cinnamon, and salt until creamy.
  2. Stir in tahini for richness and let cool slightly.
  3. Portion into jars or bowls and top with toasted almonds.
  4. Add berries or figs and drizzle with honey before serving.
  5. Serve warm for breakfast buffets or chill for grab-and-go.

Blend two of the dates into the almond milk first so sweetness is evenly distributed.

— Diamond Castle Culinary Team
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Breakfast Rice Bowls with Dates & Almonds