- 1 cup (195 g) cooked short-grain brown rice*
- ½ cup (118 ml) coconut milk
- ½ banana, sliced
- 1 small peach or nectarine, sliced
- Maple syrup, to taste
*Approximately ¼ cup (50 g) dry short-grain brown rice yields 1 cup (195 g) cooked.
In a small pot, combine the brown rice and coconut milk. Warm over low heat, about 2–3 minutes. The mixture should be nice and creamy.
To serve, add to a shallow bowl and top with banana and peach slices. Add a touch of maple syrup, to taste.
Tip: As a variation, try this breakfast bowl with quinoa for extra protein. Freeze any leftover fruit and blend with coconut milk for smoothies throughout the week.
Excerpted from The Clever Cookbook: Get-Ahead Strategies and Timesaving Tips for Stress-Free Home Cooking by Emilie Raffa. Page Street Publishing, 2016.