Brown rice is a low-allergen, high-fibre, and nutrient-dense alternative to instant oatmeal. Making a big batch of these morning bowls at the beginning of the week will carry you through a workweek of healthy cleansing. This neutral, grounding base can be made savoury or sweet, for any appetite.
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
In medium saucepan, bring water and rice to a boil, reduce to a simmer, cover, and cook for 55 minutes. Turn off heat and steam, covered, for 5 minutes.
To make golden milk, in medium bowl or blender, whisk or blend coconut milk, honey, turmeric, cardamom, ginger, pepper, and salt.
To assemble, spoon rice into serving bowls and pour golden milk on top. Top with diced mango (about 1/2 mango per person) and coconut. Serve warm, at room temperature, or chilled.