I’ll warn you in advance, I may be in a mood, I may be writing stream of consciousnesses right now, I may not feel like editing tonight, I may get a bit random. On the other hand, I may not. It’s kind of like roulette. However the outcome is tropical and sunny so I’ll try not to frighten you too much up front, ok? Great.
I always have leftover rice. Always. This situation is primarily due to cooking a full cup of dry rice no matter how much we need – every single time. But the leftovers get tossed in anything from a clearing-out-the-crisper-fried-rice to a frittata to a soup, so I may as well have it on hand.
Now we know I love my oats for breakfast, however sometimes I want something else that is not oats, but is still porridge-like. Quinoa has been known to make an appearance from time to time but one morning I decided to see what would happen if I threw some leftover brown rice in a pan with fruit and milk. Cheats rice porridge is what happened. It’s like eating dessert for breakfast, but healthy. Win, big win.
While I didn’t add sugar you could throw in a spoonful of rapdura, while I didn’t add rum I wouldn’t be opposed to it. Both would make this even better but would move it a bit further into the dessert camp than the healthy breakfast one. I do however like the dessert camp… I won’t tell if you don’t.
Pina Colada Rice Porridge
This sunny treat is a great way to use up leftover rice. You can keep it a bit healthy for breakfast, or go a bit naughty for dessert. If you make the naughty version and eat it for breakfast I won’t tell, but I may invite myself over – ha!
- 1/2 c cooked brown rice
- 1/4 c water
- 2 Tbsp coconut milk or cream
- 1/2 c fresh pineapple, cubed
- tiny pinch sea salt
- fresh pineapple slices
- lime zest
- lime wedges
- heaped tsp rapdura sugar
- splash dark rum, just because
Place rice, water, coconut milk/cream and pineapple cubes in a small saucepan. Stir to combine and bring to a simmer.
Simmer on medium-low 5 to 7 mins, stirring occasionally and adding a bit more water if you want it soupier.
Remove from heat and let sit for a minute. Stir through sugar and rum if using. Serve with lime zest, lime wedges and pineapple slices.
Serves 1-2. Multiply recipe as necessary.
- Coconut Cream will be a bit richer than Coconut Milk but it really depends on what you have in your cupboard or fridge.
gluten-free / dairy-free / vegan / refined-sugar-free / soy-free / nut-free / corn-free
This post is part of the January Sweet Adventures Blog Hop – Tropical Paradise – hosted by Nic of Dining with a Stud.
Make sure to check out all the other Tropical creations that have been linked-up below!