3-Minute Tropical Breakfast Bowl

By Emilie Raffa | March 01, 2016
Step aside, oatmeal. You’ve been outdone. This breakfast bowl offers a broad spectrum of nutrients, including fiber, vitamins and minerals. And it’s quick: Simply combine leftover short-grain brown rice with a touch of coconut milk and simmer until warm. It’s ready in about three minutes. You can sweeten these grains with maple syrup, but I find that thick slices of ripe banana and peaches do the trick. It’s a delicious way to start the day.


  • 1 cup (195 g) cooked short-grain brown rice*
  • ½ cup (118 ml) coconut milk
  • ½ banana, sliced
  • 1 small peach or nectarine, sliced
  • Maple syrup, to taste


*Approximately ¼ cup (50 g) dry short-grain brown rice yields 1 cup (195 g) cooked. 

In a small pot, combine the brown rice and coconut milk. Warm over low heat, about 2–3 minutes. The mixture should be nice and creamy.

To serve, add to a shallow bowl and top with banana and peach slices. Add a touch of maple syrup, to taste.

Tip: As a variation, try this breakfast bowl with quinoa for extra protein. Freeze any leftover fruit and blend with coconut milk for smoothies throughout the week.

Excerpted from The Clever Cookbook: Get-Ahead Strategies and Timesaving Tips for Stress-Free Home Cooking by Emilie Raffa. Page Street Publishing, 2016.

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