11.7.09 I revised this recipe to involve a traditional soaking method that breaks down anti-nutrients found in whole grains, yielding a nutrient superior end result.We have this bowl of delish for breakfast weekly. It reheats well and makes a great snack or even dessert (think rice pudding without so much pudding). I am a HUGE coconut fan and it happens to be really good for you too. In the summer I use coconut oil almost exclusively. I have been missing it, but am not going to wish hot weather on us yet. Coconut oil liquefies at 75 degrees making it pourable and easy to use. When it is below 75 degrees it solidifies and taking the time to melt before using takes too much forethought some days. I buy it in a 5 gallon bucket from Nourishing Traditions, it is great food storage since it lasts for years. Coconut oil is great for your skin, inside and out. Try using it as a natural moisturizer.
Any rice, nuts, fruit and sweetener would work here, but I am partial to this particular combination. Blueberries and walnuts are both super foods, how great to start the day like that? Frozen blueberries warmed through are my choice over fresh because they add a little sauce to the mix. The kids like the berries straight from the freezer to act as little ice cubes, they always prefer their food cold.
Any rice, nuts, fruit and sweetener would work here, but I am partial to this particular combination. Blueberries and walnuts are both super foods, how great to start the day like that? Frozen blueberries warmed through are my choice over fresh because they add a little sauce to the mix. The kids like the berries straight from the freezer to act as little ice cubes, they always prefer their food cold.
6 cups water
3 tablespoons kefir (lemon juice or apple cider vinegar)
1 teaspoon salt
3 cups brown basmati rice
1 can coconut milk
2 cups blueberries
3/4 cup soaked and dehydrated walnuts, coarsely chopped
½ cup shredded unsweetened coconut
1/2 cup pure maple syrup
Soak rice in 3 cups water plus 3 tablespoons kefir overnight (6 to 12 hours). Strain and rinse rice. Bring 3 cups water to a boil, add salt and stir in rice. Pressure for 6 minutes on high, natural release or simmer 20 minutes. Stir in coconut milk. Serve up in bowls and top with blueberries, shredded coconut, and maple syrup to taste.
1 teaspoon salt
3 cups brown basmati rice
1 can coconut milk
2 cups blueberries
3/4 cup soaked and dehydrated walnuts, coarsely chopped
½ cup shredded unsweetened coconut
1/2 cup pure maple syrup
Soak rice in 3 cups water plus 3 tablespoons kefir overnight (6 to 12 hours). Strain and rinse rice. Bring 3 cups water to a boil, add salt and stir in rice. Pressure for 6 minutes on high, natural release or simmer 20 minutes. Stir in coconut milk. Serve up in bowls and top with blueberries, shredded coconut, and maple syrup to taste.
That looks sooooo yummy! Can't wait to try it. P.S. Where do you like to buy said coconut oil by the gallon?
ReplyDeleteA girl in my ward has done a few group orders here: http://www.tropicaltraditions.com/virgin_coconut_oil.htm?s=gadsale&gclid=CKXz7fy6hZkCFSAeDQodwwYTnA
ReplyDeleteThis sounds good and I would bet even on oatmeal the combination would be delish.
ReplyDeleteI made your chicken pot pie for dinner last night! It was so YUMMY! Can't wait to try this too!
ReplyDeleteyummm,
ReplyDeletei am totally going to try this!! i am desperate for new breakfast ideas.
What coconut milk do you like the best? This recipe looks great-I will be cookin it up this weekend!
ReplyDeleteI stock up on the Organic Thai Kitchen at Sprouts when it is on sale.
ReplyDeleteI know this post is pretty old, but where do you get your coconut milk by the gallon? And how much is it?
ReplyDeleteI buy coconut OIL by the gallon from Tropical Traditions. With a group order it is $60 per gallon.
ReplyDeleteWOW - Looks delish! will try it
ReplyDeleteWhat if I don't have a pressure cooker? Actually, I think I have a pressure cooker pan, but I'm not positive how to use it...
ReplyDeleteIt just cooks like plain brown rice. A half cup more water, simmered for 45 minutes.
ReplyDeleteThis one was delicious. Almost a little too sweet for me for breakfast but still really good. Thank you
ReplyDeleteKara, I'm having a hard time making my brown rice turn out yummy like my friend who doesn't soak hers. Mine seems chewy...and just the texture isn't the same at all. I usually soak 24 hours - should I do less? Do you use acid in your rice soaks, I've heard some don't? And also, in your electric pressure cooker - how much water to rice ratio do you use when basmati brown rice has been soaked? I've been doing two cups rice and 3.5 cups water - is that too much maybe? THANKS for you help! I'm teaching a nutrition/recipe/sample all the dishes recipe next week for my church group! I'll be sending alot of people your way since most recipes we're showcasing are from your blog :)
ReplyDeleteI usually only soak my brown rice for 12 hours, though I don't think it would make much difference in the texture. It may be that you are using too much water. I soak 2 cups of rice in 2 cups of water with 2 tablespoons whey. Before cooking I drain and rinse the rice, place it in a pot with 2 cups of water and 1/2 teaspoon salt. I mostly use brown basmati or jasmine, so this should work for you.
ReplyDeleteGood luck on your class, hope you inspire more people to eat better!