In Japan, rice is a staple food that's enjoyed, for breakfast every day, so we thought of revitalizing last night's cereal grains into a powerful delicious breakfast. Hearty, creamy and tropical this seedy coconut breakfast uses leftover Yamani brown rice, which is high in protein, vitamins and minerals, and much healthier than white rice.
Just heat up the rice and serve in a bowl, pouring dairy-free coconut milk on top. Sprinkle some activated nuts, seeds and dried fruits and finish off with grated lemon peel that will give your porridge-like bowl a fresh citrus scent. Have it for breakfast, as a dessert or as a quick treat in between meals. It will give you the energy you need, plus it's completely gluten-free.
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
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.
3. Activate the seeds
Activation should be done overnight, but for smaller seeds, an hour, or at least half an hour will do.
4. Heat up the leftover rice
Heat up last night’s rice with some water in a pan and set aside.
5. Mix coconut milk and vanilla
Add a few drops of vanilla essence or extract to the coconut milk and stir.
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.
Photos by Ana Lisa Alperovich for Inhabitots