yamani rice, grated lemon zest, varied seeds, rice coconut milk, vegan cooking, how-to, recipes

1. Gather the ingredients

  • 1 cup of yamani rice
  • 4 tbs of coconut milk
  • 1 tbs of peanut butter
  • 3 drops of vanilla essence extract or bean
  • a few pumpkin seeds
  • a few sunflower seeds
  • a few peanuts
  • a few raisins
  • lemon zest

yamani rice, grated lemon zest, varied seeds, rice coconut milk, vegan cooking, how-to, recipes

2. Get the toppings ready

Choose any toppings you like or have in the kitchen. We’ve selected pumpkin seeds, sunflower seeds, peanuts, raisins and lemon zest.
yamani rice, grated lemon zest, varied seeds, rice coconut milk, vegan cooking, how-to, recipes

3. Activate the seeds

Activation should be done overnight, but for smaller seeds, an hour, or at least half an hour will do.

yamani rice, grated lemon zest, varied seeds, rice coconut milk, vegan cooking, how-to, recipes

4. Heat up the leftover rice

Heat up last night’s rice with some water in a pan and set aside.
yamani rice, grated lemon zest, varied seeds, rice coconut milk, vegan cooking, how-to, recipes

5. Mix coconut milk and vanilla

Add a few drops of vanilla essence or extract to the coconut milk and stir.
yamani rice, grated lemon zest, varied seeds, rice coconut milk, vegan cooking, how-to, recipes

6. Serve

Transfer the warm rice into a bowl and pour in the scented coconut milk on top (like cereal). Top with a spoonful of peanut butter, seeds and nuts and grated lemon zest.

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Photos by Ana Lisa Alperovich for Inhabitots