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Breakfast Rice Bowls with Coconut Milk, Almonds, Mango and Banana Recipe

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This recipe for Breakfast Rice Bowls with Coconut Milk, Almonds, Mango and Banana is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups CANILLA® Extra Long Grain Rice, cooked
1 cup GOYA® Coconut Milk
½ tsp. GOYA® Honey or maple syrup
2 tbsp. shredded coconut, toasted
2 tbsp. sunflower seeds
2 tbsp. almonds, chopped
½ cup mango, diced
½ banana, sliced
¼ tsp. GOYA® Ground Cinnamon
Directions:
Directions:
Step 1 - In saucepan, combine rice, coconut milk and honey. Stirring, bring to simmer and cook until slightly thickened, but still soupy.

Step 2 - Place rice mixture into serving bowls.

Step 3 - Top with coconut, sunflower seeds, almonds, cut fruit and cinnamon. Serve warm.
Personal Notes:
Personal Notes:
Goya Note:
Prepare this fantastic breakfast that’s delicious, nutritious and also vegetarian. The best part? It’s easily prepared with previously cooked CANILLA® Extra Long Grain Rice, just add GOYA® Coconut Milk, honey and cook until it has a thick consistency. Garnish with your favorite ingredients: shredded and toasted coconut, sunflower seeds, almonds, pieces of fruit like mango and banana, and a sprinkle of cinnamon. Start your day off with this delicious breakfast!

 

 

 

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