Creamy Breakfast Rice with Honey-Poached Figs & Pistachios
Prep time: 
Cook time: 
Total time: 
Serves: 6 Servings
  • Figs
  • 3 cups of water
  • ¾ cup honey (** or liquid sweetener of your choice if making this recipe vegan)
  • ½ tsp sea salt
  • 10 -12 figs (** I like black Mission or Brown Turkey)
  • Creamy Rice
  • 3 cups cooked long-grain brown rice
  • 1¼ cups nut milk (** or milk of your choice ..note: milks lower in fat will make for a thinner rice)
  • 2 Tbsp maple syrup
  • 1 tsp vanilla paste (** or vanilla extract)
  • ¾ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ cup pistachios, chopped
  1. Poach the Figs
  2. In a small saucepan, over medium heat, bring the water, honey, and salt to a boil.
  3. Lower the temp to medium-low and simmer, stirring occasionally, until the liquid has begun to reduce (~20 minutes). It will be ready when it's thickened to a consistency of a light syrup.
  4. Add the figs to the simmering honey syrup. (** Note, they should be mostly covered by the syrup)
  5. Simmer until tender (~ 8 to 10 minutes) .. periodically turning them and stirring gently, helping to make sure each side is poached evenly.
  6. Using a slotted spoon, transfer the figs to a plate. Once they've cooled enough to touch, carefully remove the stems and cut each in half or quarters.
  7. Make the Rice
  8. In a heavy-bottomed saucepan over medium heat, add the cooked rice, nut milk, maple syrup, vanilla, cinnamon, and salt. Cook uncovered, stirring occasionally until the mix has begun to thicken (~ 10 to 12 minutes)
  9. (** Note .. the final product will be a looser, without all of the milk being absorbed. It will continue to thicken once it's removed from the heat)
  10. Remove from the heat and let sit for a few minutes to cool slightly and firm up a bit
  11. To serve
  12. Divide the rice between 4 bowls.
  13. Top with the poached figs and the chopped pistachios.
  14. A little bit of the syrup poaching liquid is a wonderful addition drizzled on top.
Nutritional Data by %
% Protein: 7
% Carbs: 78
% Fat: 15

** When reheating the rice, add a little more milk.
Nutrition Information
Serving size: ⅙ Total Recipe Calories: 230 Fat: 5.36 Carbohydrates: 44.76 Sugar: 20.4 Protein: 4.39
Recipe by Veggies By Candlelight at