Here’s a quick and easy breakfast that tastes like taking a vacation in Thailand. Basil and coconut are a winning combo on almost any dish, so why not bringing it to the breaky table? Ima rite?
To be honest I really don’t like “porridge” anything as most often than not it’s a bit of a tasteless slop. But when you spruce it up with spices, fruit, and super food like acai berries, then I’m game. This bowl has a touch of agave syrup which keeps it neutral and not crazy sweet. OH also this tasty dish will keep you full for a while which some us of in the hungry hippo club totally appreciate :D
Grab some fresh basil and come over to make some
Basil Coconut Orange Brown Rice Breakfast Bowl
Makes 2 bowls
– 1 cup cooked short grain brown rice (plain, nothing added)
– 1/2 cup coconut milk
– 1 tablespoon agave syrup
– 1/2 cup freshly squeezed orange juice
– Pinch of sea salt
– 4 big basil leaves
– Handful fresh raspberries
– 1/4 cup fresh mango cut in cubes
– 1 tablespoon acai berries
– 1 tablespoon chopped almonds
– sprinkle of chia
Place the cooked brown rice, coconut milk, orange juice, agave syrup, salt, and basil in a heavy-bottom pan over medium heat. Stir until it starts to simmer and keep stirring until liquid has reduced a bit and mix has thickened. About 7-10 minutes. Make sure to stir as the rice can stick and burn easily. Remove and discard basil leaves (if you leave them in the flavour will be super strong, I like mine mild, hence I remove them).
To assemble, simply spoon the brown rice mix into a bowl and top with raspberries, mango, acai berries, almonds, and some chia. You can drizzle a teeny bit more agave syrup on top if you like an extra touch of sweet, but the fruit will add natural sweetness anyway.
Pair this with a nice cuppa o’ tea and you’re set!