In this week’s parshah, Shelach, Moses sends the 12 spies to scout out the land of Canaan (Israel). Upon their return, they recount that the land does flow with milk and honey. But, they also were fearful of its inhabitants.

The recipe I prepared this week is inspired by the description of Israel as a land of “milk and honey.” Interestingly, the honey described was probably derived from dates, not bees. Instead of using date honey, I used whole dates, cut into pieces.

The recipe is dairy-free because I used coconut milk (which is creamy and delicious) and almond milk. Historically accurate milk would probably be goat milk (or even white wine!).

Lastly, the addition of raisins adds a touch of sweetness and is in reference to the large bunch of grapes, carried by the spies.1

Although the recipe is vegan and without any added sugars, it’s quite a rich, sweet dessert.


  • 1 cup brown rice
  • 1 (13.5 oz) can coconut milk
  • 2 ½ cups unsweetened almond milk (or any other plant-based milk)
  • 1/3 cup raisins
  • 3-5 Medjool dates, cut into pieces
  • 1 tsp. vanilla extract
  • 1 ½ tsp. cinnamon
  • pinch of sea salt


  1. Add rice, coconut milk, almond milk, raisins and 2 dates to a pot. Mix well. Cover with lid and bring to a boil.
  2. Reduce heat and let simmer (with lid slightly removed to allow steam to escape) for about 45 minutes, until most of the liquid is absorbed. Stir periodically to prevent rice from sticking.
  3. Add vanilla, cinnamon and sea salt. Stir well and simmer a few more minutes. The rice should be creamy when finished.
  4. Pour into bowls and top each serving with remaining date pieces and/or another sprinkle of cinnamon. Serve warm or cold.

Reprinted with permission from Neesh Noosh.