FusionBreakfastEasy

Black Rice Breakfast Bowl with Berries

Name: Black Rice Breakfast Bowl with Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1.5 cups Agriko black rice; 3.5 cups coconut milk (or water for lighter version); 1 cup fresh mixed berries (blueberries, strawberries, raspberries); 1 cup coconut yogurt or Greek yogurt; 3 tablespoons raw honey or agave nectar; ¼ cup toasted coconut flakes; 2 tablespoons sliced almonds or macadamia nuts; 1 pinch sea salt

Prep 10 mins

Cook 30 mins

Total 40 mins

Serves 4

Ingredients

1.5 cups Agriko black rice
3.5 cups coconut milk (or water for lighter version)
1 cup fresh mixed berries (blueberries, strawberries, raspberries)
1 cup coconut yogurt or Greek yogurt
3 tablespoons raw honey or agave nectar
¼ cup toasted coconut flakes
2 tablespoons sliced almonds or macadamia nuts
1 pinch sea salt

Instructions

Rinse Agriko black rice under cold running water for 1-2 minutes until the water runs relatively clear, removing excess starch.
In a medium saucepan, combine rinsed black rice with coconut milk and a pinch of sea salt. Bring to a boil over medium-high heat.
Reduce heat to low, cover with a lid, and simmer for 25-30 minutes until rice is tender and liquid is absorbed. Fluff gently with a fork.
Allow the cooked rice to cool for 5 minutes, then divide evenly among four bowls.
Top each bowl with a generous dollop of coconut yogurt, arranging it to one side of the rice.
Arrange fresh mixed berries on top and around the yogurt, then drizzle with honey and sprinkle with toasted coconut flakes and sliced almonds.
Serve immediately while the rice is still warm, creating a beautiful contrast with the cool, creamy toppings.

Chef's Tip

For meal prep, cook the black rice in batches and store in airtight containers for up to 5 days. Add the fresh berries and yogurt toppings just before serving to maintain their freshness and textural contrast with the warm rice.