Breakfast, A Smart Start

Mango Coconut Rice

This can be a dessert but we like to eat it for breakfast. Can use a fresh peach instead of the mango. The coconut milk adds a great flavor to this breakfast. 

 

What you will need: 

white long grain rice

water

1 can (13.5 oz.) full fat unsweetened coconut milk

fresh ripe mango

sugar

sea salt

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Mix in a sauce pan:

1 cup white long grain rice

1 and 1/4 cups water

1 cup of canned coconut milk, save the rest for use at the end

Bring to boiling, turn heat to lowest, cover, cook for 14 minutes. Then turn off heat, stir, cover and let it sit for 10 minutes.

 

Dice up a fresh **mango (or a fresh peeled peach), no worries if juicy, just use it all. Mix 3 to 5 T. sugar and 1/4 tsp.sea salt into remaining coconut milk, stir until dissolved.  When cooked rice is done sitting covered for the 10 minutes, add the sugared coconut milk and fresh fruit, stir to combine. Ready to eat warm. 

*[Optional, can use 2 mangos or 2 peaches if desired]