I am so happy I gave this breakfast a shot, which also could easily function as a desert! This porridge is vegan and gluten free, and was delicious, providing me with 3 days of a filling breakfast. Brown rice is a good source of magnesium, phosphorus, thiamine, vitamin B-6 and niacin and also provides some iron and zinc. You can add anything you'd like, nut butter or flaxseeds, anything to give it an even bigger boost of nutrition!
1/2 cup cooked short grain brown rice
1 can light coconut milk
1 cups water
1 tbsp maple syrup
1 tsp vanilla extract
1 tsp cinnamon
pinch of salt to taste
- Prepare brown rice according to package directions.
- In a saucepan, combine brown rice with coconut milk, maple syrup, vanilla, salt & cinnamon. Heat over medium & stir well. Cook a few minutes until hot.
- Remove from heat, place porridge in a bowl & top with strawberry chia jam and coconut whipped creme. Can save for up to 3 days and reheated.