Brown Rice Porridge with Coconut Milk, Almonds and Bananas
Recipe by Amy Sherman
This breakfast bowl is rich and delicious enough to enjoy for dessert. Brown rice takes longer to cook than white rice, but it’s worth it: It’s lower in calories and carbohydrates, higher in potassium and four times higher in fiber than white rice.
Brown Rice Porridge with Coconut Milk, Almonds and Bananas
SERVES
4PREP TIME
05 minCOOK TIME
35 minIngredients
2 cups cooked short-grain brown rice
1 (13.5 ounce) can coconut milk
1 cup water
1/3 cup sliced almonds
2 medium bananas, sliced thinly
Raw honey, optional
Directions
Combine the cooked brown rice, coconut milk and water in a saucepan and bring to a boil then simmer over low heat until the porridge is thick and creamy, about 30-35 minutes.
Meanwhile, place the almonds in a dry skillet and heat over low heat for about 2 minutes or until golden and fragrant.
Top the porridge with almonds and sliced bananas. Drizzle with honey, if desired.
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