Creamy Rice Breakfast Bowl With Tropical Fruits And Pistachios
Smoothie bowls were so 2016!
3 Tips For Amazing Rice Breakfast Bowls
• Rice bowls can be served warm or cold. If a bit thick when cold, stir in more milk.
• For a dairy-free version, replace milk with almond, cashew or soy milk.
• Any suggested fruit can be replaced: Try sliced seedless green grapes in place of kiwi fruit or orange segments instead of banana.
| Servings |
| 6servings |
| Servings |
| 6servings |
Ingredients
- 2 cups whole milk (or 2% milk)
- 1 can coconut milk
- 1/4 cup raw sugar or packed brown sugar
- 1 1/2 tsp ground ginger or 1 tbsp freshly grated ginger
- 1/4 tsp ground cardamom
- 1/2 cup medium-grain rice (such as Calrose rice)
- 1 tsp vanilla extract
- 3 kiwi fruit peeled and chopped
- 1 mango peeled and chopped
- 1 banana peeled and sliced
- 1 tsp grated lime zest
- 1 tbsp fresh lime juice
- 1/3 cup unsalted pistachio nuts coarsely chopped
- pinch of salt
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a saucepan, whisk milk, coconut milk, sugar, ginger, cardamom (if desired) and salt; stir in rice. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until slightly thickened and rice is tender, about 30 minutes. Remove from heat, stir in vanilla and let stand for 20 minutes (mixture will continue to thicken as it cools).
- Meanwhile, in a bowl, combine kiwi fruit, mango, banana, lime zest and juice. Spoon rice into serving bowls; top with fruit salad and sprinkle with pistachios.
Recipe Notes
Per Serving: 349 calories, 7 g protein, 19 g fat (13 g saturated fat), 42 g carbohydrates, 4 g fibre, 7 mg cholesterol, 85 mg sodium
