Keyword: Coconut, Dates, Gluten Free, Golden Door, Lime, Rice
Servings: 4Servings
Calories: 292kcal
Courtesy Of: Golden Door Australia
This hearty breakfast is a guest favorite at the retreat. Chef James Knight created this recipe for its dietary fibre for gut health and magnesium for heart health. We love it at Spa Index because it's a great way to use cooked brown rice, and it's a fast breakfast to prepare if you have leftover rice.
Ingredients
PORRIDGE
3cupsbrown rice- fully cooked and room temp or chilled
2tablespoonsorganic maple syrup
½lime- zested (juice reserved for another use)`
3wholemedjool dates- pit removed
1 - ½cupscoconut water- unsweetened
¼cupcoconut milk- unsweetened
¼teaspoonground cinnamon
TOPPINGS
2bananas- optional
1cupberries- optional
Instructions
Place all the porridge ingredients in a food processor and pulse several times until well combined, but keeping some texture -- too much pulsing would make a thin gruel.
Transfer to a saucepan and gently heat over medium-low heat.
Serve with fresh berries or sliced bananas, if desired.
Spa Index Kitchen Notes
This is a great way to use cold, chilled leftover brown rice. In fact, you can make enough ahead to intentionally have breakfast the next day.You can replace the lime with orange, lemon or grapefruit zest if you prefer.You can also use fresh young coconut flesh and water instead of the tinned coconut milk and coconut water.At Spa Index, we preferred using Baahri and Blonde Dates, for a lighter, sweeter more "caramel" flavor.If using 2 bananas and 1 cup of blueberries, divided between 4 servings, those optional calories change the total per serving to about 365 calories.
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