This is one of my and my kids favorite breakfast treats! It is also fabulous as a dessert dish. And did I mention it's healthy, gluten free and easy to prepare! woohoo!
This recipe yeilds approximately 2 large servings (for breakfast) or 4 small servings (for desert)
What you need:
1 cup Jasmine Rice
1 large ripe Mango
6-8 oz of canned coconut milk
2 tbsp Brown Sugar
1 tsp butter or oil for rice
Optional: Garnish with loose lavendar
Prepare rice: 2 cups water to 1 cup rice. Boil water with 1 tsp butter or oil; add rice, return to boil, stir, set to low heat, cover for 20 minutes. (see package for directions for other types of rice)
You will want to serve this dish while the rice is still warm (will cool quickly)
While rice is cooking slice mango (small cubed pieces work best for little ones)
Once the rice is done place in individual bowls, top with mango slices, pour about a 1/4 cup of coconut milk on top of mago (for larger serving sizes), sprinkle with brown sugar and lavendar.
This is so simple and yet so delicious!
served for tots with a sweet potato banana pudding bread
Variations:
You can also place your lavendar in with the rice as it cooks, which will give it a beautiful frangrance as well as flavor. Use long grain brown rice as a healthier and more hearty option, or combine the Jasmine and brown rice. Drizzle with honey rather than sugar. Use almond milk, cream or goat milk instead of coconut (although, it's really best with the coconut!)
Enjoy!
A desert is a big, sandy place. A deSSert is something you want two helpings of
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