Continuing with our theme of seasonal eating, I offer another hot breakfast. This one is inspired by one of my favorite cuisines: Thai. Hearty with rice and sweet with coconut, it’s a real treat on a cold crisp morning. Not to mention the mango, which is just a delight these days (something about orange fruit is such a pick-me-up when it’s cold outside).
This is a great ‘leftovers’ dish, perfect for the morning after a curry feast. Last night’s brown rice, the tail end of the coconut milk, and bingo: you’re in business.
1 cup cooked rice
1/2 cup ‘porridge-y’ cereal (cream of wheat, oat bran, etc)
1 tablespoon ground flax seeds
2 cups water
about 1/4 can (1/2 cup) coconut milk, or more to taste
1 tsp cinnamon
pinch of nutmeg
1/2 teaspoon vanilla
sliced mango (frozen is more appropriate this time of year)
maple syrup to taste
Place the rice, cereal, flax meal, and water into a small sauce pan. Bring to a boil, stirring, and reduce heat. Continue to simmer, stirring occasionally, until it has thickened up nicely. Add the coconut milk, vanilla, and spices. Continue to stir as it thickens again. Remove from heat.
Top with maple syrup and sliced mangoes. Add bananas if you’d like (I did!), or anything else you can imagine. Serve immediately, and enjoy!