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Coconut Rice Porridge with Berry Chia Jam

By Pick Up Limes · Pickup LimesPublic

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What do you do when you have leftover rice after your dinner? You make this comforting coconut rice pudding the next morning! The cinnamon adds to the coziness of this breakfast, especially in combination with the stewed berries, and the nut butter on top brings a lovely richness.

Prep
5 min
Cook
8 min
Total
13 min
Servings
2

Recipe source

This recipe was taken from Coconut Rice Porridge with Berry Chia Jam · by Pick Up Limes. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 2 people

  • 0.5 cupfrozen mixed berries
  • 0.5 tbspwhole chia seeds
  • 2 cupcooked white rice
  • 1.67 cupcanned light coconut milk
  • 1.5 tbspmaple syrup
  • 0.5 tspground cinnamon
  • 0.25 cupunsweetened coconut yogurt
  • 2 tbspnatural peanut butter
  • 0.25 cupunsalted roasted almonds

Steps

  1. 1

    Place the berries in a bowl and microwave at 600W for about 3 minutes, stopping to stir every minute. Alternatively, stew on the stove.

  2. 2

    Then stir in the chia seeds and set aside for the chia seeds to gel.

  3. 3

    In a saucepan, combine the rice, coconut milk, maple syrup, and cinnamon. Bring to a boil over high heat, then reduce to a gentle simmer and cook uncovered for about 5 minutes, stirring often, until warmed through and creamy.

  4. 4

    Taste and add more maple syrup if desired. Divide between bowls and top with the berry chia jam, yogurt, peanut butter, and chopped almonds. Enjoy!

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Per portion

Calories
~715.7 kcal
Protein
~18.3 g
Fat
~19.9 g
Carbs
~142.6 g
Fiber
~4 g
Sodium
~84.7 mg

3 ingredients still need USDA food links. Any figures below include only weighable linked amounts. Shown for one portion of a 2-portion recipe.

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  • Milk
  • Tree nuts
  • Peanuts
  • Wheat

Partial · 6/9 ingredients linked