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Pineapple Coconut Rice with Strawberries

This delightfully sweet, gluten-free breakfast is both high in fiber and flavor!
Cook Time10 minutes
Servings: 3 servings
Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.

Ingredients

  • 1 1/2 cups (one 14-ounce can) full-fat, canned coconut milk
  • 4 cups cooked long-grain brown rice
  • 2 cups (one 20-ounce can) canned crushed pineapple (do NOT drain)
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla scant
  • your choice of sweetener
  • 1 cup sliced fresh or frozen strawberries

Instructions

  • Place all ingredients, except vanilla, sweetener, and strawberries, in a medium saucepan. Mix well.
  • Bring to boil, then reduce heat to a low boil and cook, uncovered, for 10 minutes, stirring occasionally. Cereal will thicken as it cooks.
  • When cereal is done, remove lid and stir in vanilla and sweetener.
    Serve topped with strawberries.

Notes

Yield: 3 to 4 servings