I finished a bowl of this not even five minutes ago and I needed to tell you about it. This is a super easy rice cooker breakfast (I know, that’s weird). Make it if you love coconut, rice pudding, or delicious things.
It’s also vegan if you use a non-animal sweetener!
Breakfast Coconut Rice
Adapted from Coconut Lover’s Cookbook by Bruce Fife
- One rice cooker cup of brown rice (it’s really around 3/4C)
- Water up to the 2 line of your cooker
- 1/2C shredded coconut
- 2T raisins
- 2T honey (or vegan sweetener)
- 1/4t ground cardamom
- 1t ground cinnamon
- 1/4t salt
- 1T chia seeds
- 1t vanilla extract
- 1T coconut oil
- Coconut milk (I used canned full fat)
- Slivered almonds
Combine rice, water, coconut, raisins, honey, cardamom, cinnamon, salt, chia seeds, vanilla, and coconut oil in rice cooker. Set on cook. (I have an Aroma Simply Stainless.) When done, scoop some into a bowl and pour coconut milk over. Add almonds. This makes about two servings.
You could also make this in a pot on the stove; just make the rice as usual, but with the raisins, etc. added in. I am awful at making stovetop rice so the rice cooker is my best friend.