Sweet Coconut Rice with Caramelized Banana
Rice is no question a staple food living in India, and something about being here makes me feel like it should be apart of every meal of the day. This sweet Breakfast Coconut Rice is like a healthy version of rice pudding that you can still have for dessert. It is warm, nourishing, easy to digest and is a great option if you are looking for an alternative to oats.
What makes this dessert-inspired creamy rice approved for breakfast? Its made with:
Short Grain Brown Rice
Coconut Milk
Shedded Coconut
Golden Rasins
Jaggery or Coconut Palm Sugar
Cinnamon
Toasted Almonds
Mineral Salt
Caramelized Banana
The first step is to always soak your rice. This allows for better nutrient absorption and improves the digestibility of the rice. It also speeds up the cooking time, which is helpful since you will be cooking this longer than regular rice. 2 hours is ideal, but even 20 minutes is enough to make a difference.
The next step is to occasionally stir the rice as it cooks to avoid any burning or boiling over. I found that just over a 1:3 ratio of rice to coconut milk worked best, but this can vary depending on the type of rice you use and your preference. I like it cooked a long time until very soft and a lot of liquid has been absorbed. You can add more at any time if it starts to get too thick for you.
Coconut, Cinnamon, and Golden Raisins
Shredded coconut adds a nutty texture and golden raisins add a natural fruity sweetness. I add a whole cinnamon stick after grating a bit by hand. If you have never tried fresh grinding your cinnamon before, it makes all the difference!
Jaggery, the sweeting staple of India
Im using jaggery here since it is used everywhere in India. It has a raw, carmel like flavor. Organically produced jaggery has essential minerals like iron, magnesium, phosphorus, potassium, and calcium. You can find it at any Indian grocery store, or substitute coconut palm sugar.
Caramelized Bananas in Ghee
Totally optional, but I highly recommend taking the extra step to caramelize some ripe bananas in ghee on low heat. The moisture will come out of the banana into the ghee to create a warm, banana-ghee drizzle. Top with chopped toasted almonds and a pinch of coconut shreds to create your new favorite breakfast.
Sweet Coconut Rice with Caramelized Banana
Sweet, creamy breakfast rice made with coconut, cinnamon and golden raisins
- 3/4 cup Short Grain Brown Rice (can substitute any short grain rice )
- 2.5 cups coconut milk
- 1/2 tsp salt (I recommend a high-quality mineral salt)
- 1/4 tsp ground cinnamon (cinnamon stick optional)
- 1/4 cup shredded coconut
- 1/4 cup golden raisins
- 4 tbsp Jaggery or Coconut Palm Sugar
- 1 tsp vanilla bean paste or vanilla extract (optional )
- 1/4 cup toasted almonds, chopped
Combine rice and coconut milk in a saucepan and place in the fridge to soak for 2 hours.
After soaking, place the pan on medium heat. Add mineral salt and ground common (optional to add a cinnamon stick) Cover, yet stirring occasionally to avoid burning or boiling over. Add more milk if it becomes too thick for your preference.
After about 30 minutes, add golden raisins, jaggery or sweeter of choice and coconut flakes. Cook for another 15 minutes until the rice is very soft.
Remove from the heat and cover for about 30 minutes.
Meanwhile, optionally toast raw almonds in a pan for about 10 minutes. Remove from the pan to cool, and roughly chop. Set aside.
Add a spoonful of ghee to the same pan on medium low heat. Sauté banana slices until they are caramelized.
Top a bowl of coconut rice with caramelized banana, toasted almonds and a pinch of coconut flakes.
