My mom and I were on the phone talking about how much we loved “breakfast rice”. It definitely reminds me of my childhood but we used milks, butter, and sugar back then. And man, it was tasty, but I wanted a little healthy more anti-inflammatory version so I whipped this up this morning and wow – it’s good! Let me know what you think!
Coconut Breakfast Rice
Servings
2
servingsPrep time
5
minutesCooking time
20
minutesCalories
300
kcalIngredients
1 cup basmati rice (or white rice)
3/4 coconut milk (or coconut cream)
1 teaspoon plant-based butter
1 teaspoon monk fruit (agave or organic cane sugar would also be great!)
Pinch of himalayan salt
Directions
Add rice and coconut milk to rice cooker and cook!
Stir in monk fruit, butter, and pinch of salt.
