Julie's Recipe: Coconut Rice Breakfast Pudding (Kenyan-Inspired)
Jambo! Are you loco for coconuts? I am! I first tasted coconut rice while being spoiled by the wonderful Emma at Sasha Holiday Apartments in Mombasa. It is as sweet and creamy as it sounds! The recipe is easy and I made it the other night on the stovetop. I used a rice and orange lentil bean mix called Mchele Toto, marketed as a healthy rice for babies due to the high protein content from the lentils (26 grams of protein per 1/2 cup of rice!). After dinner, there was left over rice, which I put in a container in the refrigerator. In the morning, I made Coconut Rice Breakfast Pudding (my own creation). Super healthy and tasty!
Recipe for Coconut Rice (Wali Wa Nazi in Swahili)
coconut rice with carrots and green pepper
Ingredients
- 1 cup rice
- 1 cup coconut milk (I used canned coconut milk)
- 1 cup water
- 1 tsp salt
Instructions
Mix all ingredients together in a small pot with a tight fitting lid. Bring to a boil over medium heat, stirring occasionally. Cook for about 12-15 minutes on low heat until done. Fluff with a fork. (Note: Emma also made it with diced carrots and pepper for dinner. Peas would be delish!)
Recipe for Coconut Rice Breakfast Pudding
Ingredients
- 1/2 cup leftover coconut rice
- 1/2 cup plain yogurt
- 1/2 small banana
- 1/4 small avocado
- cardamom and cinnamon (to taste)
- drizzle of honey
Instructions
Put the room-temperature or chilled leftover coconut rice in a bowl. Add 1/2 cup of plain yogurt. Mix thoroughly. Slice banana and avocado (berries would be nice!). Stir into the yogurt and rice. Add cardamom, cinnamon and honey to taste. Delicious, nutritious and made me feel ambitious!
