12 September 2013

Coconut Rice Recipe with Fruits and Nuts (Vegan, Gluten Free)

My husband's teaching schedule this fall makes for an early morning breakfast and a lunch break around 2:30 p.m.  We've always kind of liked the idea of having two larger meals a day instead of three, but this is the first time such a meal plan would have remotely worked.

While I like the idea, it takes some re-thinking and new brainstorming to come up with breakfasts that are filling enough to last so many hours!  Most of my kitchen things will be here soon, which will make it easier, but for now, I have to have very simple things to prepare, as well as hearty things.

I don't know about you, but when I think of fruit, I usually think of a light meal.  I LOVE fruit, and so does my husband, so I've wanted to have lots of fruit in the mix even though we need good solid meals.

Thus I was excited to remember something my former social-committee coworker who taught me how to make sweet coconut rice.

Here's how.

Start with whatever amount of brown rice you need for your family, and omit some of the water you would normally add.  When the water is almost cooked out, add a can or two of coconut milk (look for whatever brand that has the fewest ingredients).  You want the end consistency to be rice that will stick together.

When the rice is done, add honey, to taste.

Top the rice with all manner of fruits and nuts.  Today, we did it with apples, bananas, raisins, almonds, peanut butter, and pumpkin seeds.  Other times, I've had it with pineapple and other tropical fruits.  Both ways have been delicious.

The combination of coconut milk and whatever nuts or nut butters we add make this meal one that sticks longer than, say, your average bowl of hot or cold cereal.

1 comment:

  1. Was that breakfast or lunch? It sounds delicious! Nice that you can still eat lunch together.


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