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Brown Rice Morning Bowl with Mango and Coconut Golden Milk

Makes 5 Servings

Macros: 320kcal, Fat 20g, Carbs 36g, fibre 5g, Protein 4g


2 cups (500 mL) water

1 cup (250 mL) uncooked short-grain brown rice

14 oz (398 mL) can coconut milk (full fat or light)

1 Tbsp (15 mL) raw honey

1 tsp (5 mL) turmeric

1/2 tsp (2 mL) ground cardamom

1/4 tsp (1 mL) ground ginger

1/8 tsp (0.5 mL) ground black pepper

1/8 tsp (0.5 mL) sea salt

2 ripe mangoes, peeled, cored, and diced

1/4 cup (60 mL) unsweetened coconut flakes or chips

Sliced natural almonds, optional


In medium saucepan, bring water and rice to a boil, reduce to a simmer, cover, and cook for 55 minutes. Turn off heat and steam, covered, for 5 minutes.

To make golden milk, in medium bowl or blender, whisk or blend coconut milk, honey, turmeric, cardamom, ginger, pepper, and salt.

To assemble, spoon rice into serving bowls and pour golden milk on top. Top with diced mango (about 1/2 mango per person) and coconut. Serve warm, at room temperature, or chilled.

Add a scoop of Protein Powder - not included in Macros

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