Pineapple Coconut Rice with Strawberries

Pineapple Coconut Rice with Strawberries - Awesome breakfast food!For many people around the world, rice is a common breakfast food, but in the U.S. we seldom see its appearance at any time except dinner … unless, of course, it goes snap, crackle, pop.

But this versatile, gluten-free grain deserves a little more recognition.

Slimming Rice

Rice is an easily digested, very nourishing grain and research shows that eating whole grains, such as brown rice, may actually help reduce belly fat.

Not sure how to cook it?  Click here for a post I wrote on how to cook brown rice.

You say you don’t like brown rice?  My darling brown rice skeptic, your time has come.

Pineapple Coconut Rice with Strawberries
 
This naturally sweet, gluten-free breakfast is both high in fiber and flavor!
Author:
Ingredients
Instructions
  1. Place all ingredients, except vanilla, sweetener, and strawberries, in a medium saucepan. Mix well.
  2. Bring to boil, then reduce heat to a low boil and cook, uncovered, for 10 minutes, stirring occasionally. Cereal will thicken as it cooks.
  3. When cereal is done, remove lid and stir in vanilla and sweetener.
  4. Serve topped with strawberries.

Notes on this recipe:

I like to cook a batch of brown rice at the beginning of the week and keep it on hand in the refrigerator so we can use it for a quick breakfast or other rice dishes, like Tex-Mex Beans and Rice.

Coconut  and Weight Loss

Coconut is one of the unsung heroes of a slimming diet.  The medium-chain fatty acids naturally present in this healthy nut can actually increase metabolism.  I put shredded coconut in my Coconut Oatmeal Cookies, Coconut Chewy Crispies, and Baked Apple Blueberry Oatmeal, and coconut milk makes Healthy Caramel Apple DipCoconut Brazil Nut Milk, and Tropical Smoothie taste so deliciously rich.  I even like to add a dollop of coconut cream to my Wonderful Waffles for some extra flavor.

 

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12 Responses to “Pineapple Coconut Rice with Strawberries”

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  1. Leslie says:

    Wouls this work in the crockpot overnight do you think? I’ve heard doing rice in a crockpot can be tricky, but it seems since its brown rice it will break down less…I may just try it anyway, with more liquid.

    • Jennifer says:

      Hi Leslie,
      I have tried this in a crockpot using an additional 4 cups of rice milk. It turns out ok, but not as good as this stove top version. One thing I had to make sure I did was use a appliance timer for my crockpot so the cereal didn’t burn or stick to the edges too much.

      The mixture did break down some, but we liked it anyway.

      Here’s a post I wrote about making hot cereal in a crockpot if you’d like more info.

      Jennifer

      • Jennifer says:

        oops. I meant to say I used 4 cups of rice milk and 1 1/2 cups of uncooked brown rice (instead of the cooked rice).

  2. Leslie says:

    Sweet! Thanks for answering! Why did you feel it didn’t turn out as well? I kind of like mushy rice, lol. I just wondered cuz it seemed easier to throw it in the crockpot the night before..and it seems like it’d help it be kinda thicker and help the brown rice cook nicer? I dunno, that’s what it seemed like in my head :). Btw, I just looked at the original recipe again, and it says FOUR cups of brown rice?! Was that meant to be once cup? Four cups seems like it would make a TON of rice!

    • Jennifer says:

      Hi Leslie,
      Good question. I rather cook in the crock pot any time I can too! Which is why this dish was originally made in one.

      However, the crock pot version seemed to have a little trouble cooking evenly. Some of the rice was mushy and some was barely done. (I don’t usually have this problem when I cook cereal in a crock pot, but there was something about this recipe.) And the taste of the stove top method was definitely superior. I’ve discovered that some foods lose flavor if cooked in the crock pot and that seemed to be the case with this breakfast rice.

      That said, our crock pot was empty by the end of our breakfast, so it must not have been too bad. :)

      But we do prefer this stove top version. It thickens up very nicely for me if I cook it uncovered at a low boil (not simmer – it needs to boil).

      Yep, the recipe needs 4 cups of cooked rice. I like to cook a big pan of rice once a week or so and keep extra on hand in the frig for quick rice dishes like this one.

      Jennifer

  3. Leslie says:

    Haha, nevermind that ast sentence…just saw that you said four cups of cooked rice, not raw, lol.

  4. Leslie says:

    Good to know, I’ll do it that way then, as I hate rice thats not quite done. I don’t make rice too terribly much, so if I’m making rice just for this dish, how much dry makes four cups of cooked rice?

    • Jennifer says:

      The yield depends on the cooking method and the type of rice used. One cup of dry long grain brown rice will make nearly four cups of cooked rice for me. I was in the process of writing a post on how I cook rice, so I finished it up and posted it for you :)

      You can find it here:
      How to Cook Perfect Rice

      I hope it’s helpful, but if you have any questions, please let me know.

      Jennifer

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  2. [...] can quickly make some easy meals throughout the week, like Fiesta Black Beans for lunch on Monday, Pineapple Coconut Rice for Breakfast on Tuesday, gluten-free rice waffles for breakfast on Wednesday, and Tex Mex Beans and Rice on [...]

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