Nutrient dense summer breakfast bowl
A balanced bowl of deliciousness including protein, healthy fat, and good carbs.
What you need:
*This amount will get you 3-4 breakfast bowls. Double or cut in half if you want!
1 cup brown rice
2 1/2 cups water
1 can of full fat coconut milk
A bunch of cinnamon, maybe a little less than a tablespoon
A couple teaspoons of honey (optional)
Fresh fruit
Nuts and seeds of your choice: I prefer ground flax seeds, hemp seeds, and walnuts for protein and omega-3s.
How to make it:
Soak brown rice for about an hour. Rinse very well and strain. Add the brown rice, cinnamon, and water to a pot, bring to boil. Stir excessively so you mix the cinnamon in and there are no clumps.
Turn the heat down and simmer for about 30 minutes. Watch to make sure the water doesn’t get too low, if it does, add more.
When the rice is cooked to softness, add the can of coconut milk and bring to a boil again. Simmer until most of the liquid is absorbed. You want the rice to be very soft and keep a little of the liquid so it stays a pudding-like texture.
Add the honey when the heat is off, mix in to integrate.
Refrigerate for breakfast bowls throughout the week, or enjoy a little bit warm for dessert.
When making your breakfast bowl, add your desired amount of rice congee, cut fresh fruit (papaya has been my jam), seeds, and nuts.
Mix up and enjoy.
