Brown Rice Morning Bowls with Mango and Coconut Golden Milk - alive magazine
These brown rice morning bowls are a high-fibre, nutrient-dense alternative to oatmeal. Making a big batch on Sunday to carry you through the workweek.
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Cooking tools:
- Blender
- Saucepan
- Mixing bowl
- Whisk
- Serving bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Spoon
Ingredients
- 2 cups (500 mL) water
- 1 cup (250 mL) uncooked short-grain brown rice
- 14 oz (398 mL) can coconut milk (full fat or light)
- 1 Tbsp (15 mL) raw honey
- 1 tsp (5 mL) turmeric
- 1/2 tsp (2 mL) ground cardamom
- 1/4 tsp (1 mL) ground ginger
- 1/8 tsp (0.5 mL) ground black pepper
- 1/8 tsp (0.5 mL) sea salt
- 2 ripe mangoes, peeled, cored, and diced
- 1/4 cup (60 mL) unsweetened coconut flakes or chips
- Sliced natural almonds, optional
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