The brown rice morning bowl

The brown rice morning bowl

Teddy Approved

January 1, 2017

I like to celebrate those frosty mornings so rare to LA, like the one I woke up to today, by starting my day with something warm and hearty – while, of course, maintaining my commitment to healthy living.

The idea for this Brown Rice Morning Bowl came from my desire to make something that reminded me of the east coast winters of my childhood, while spicing it up a little in homage to the city where I’ve made my home.  I threw in Coconut, Apricots and Macadamia Nuts for a tropical twist; you can also add Mango, or dried cranberries, or stick to a simpler Almond Milk, Cinnamon, and Raisin pairing.  This is a staple to be savored – a fantastic use for leftover rice from last night’s stirfry, and so quick and easy!  This morning, Teddy and I sat down on the porch in our flannel pajamas, and he ate every bite – breakfast accomplished.



      2 cups cooked brown rice
        1 can light coconut milk
          ¼ Cup Chopped Dried Apricots
            2 Tblsp. Maple Syrup
              Dash Nutmeg
                Pinch Sea Salt
                  Top with Unsweetened Shaved Coconut and Chopped Macadamia Nuts



                Pour brown rice, coconut milk, apricots, maple syrup, nutmeg, and salt into a pan and heat on medium.  Simmer for 5 minutes until thickened to a pudding-like consistency.  Once the desired temperature, spoon the mixture into a bowl, top with the shaved coconut and chopped macadamia nuts, and enjoy!

  1. Barbara De Santo

    January 20, 2015

    congratulations, Ali! So happy for you and your family.

Leave a Reply

Your email address will not be published. Required fields are marked *

Photo of Ingredients