Yes, you are reading right, rice for breakfast!
This is for sure a new concept for some of us and then too a good one.
I got the idea from my sister.
She came across this once online and she was making jokes about having rice for breakfast.
I wish we could remember where we found the recipe.
Anyway, it was more something like a rice pudding cooked with milk.
One fine day, I got the idea to make it easier, so to say cut down on the preparation and cooking time without destroying the flavors in this manner and that’s when I tried rice with yogurt instead of milk.
I tell you it was brilliant!
At first I had it plain with sugar but then I tried the rice “porridge” with different fruits.
That’s when the rice cantaloupe yogurt breakfast bowl was born!
These days I often end up with plain rice left overs and I have a stupid habit of not adding salt while I boil rice.
Believe me or not, my husband hates when I forget the salt, I actually don’t mind it and after all it proofed to be useful.
You see, when making this rice cantaloupe yogurt breakfast bowl, you could actually cut down on some of your precious time and use plain left over rice without salt.
Bonus, you are using a leftover and turning it into a healthy and delicious breakfast treat which in turn can only be good, right?
Also, you could make or mix the ingredients the night before and keep it over night in the fridge so that the flavors get well incorporated.
I like a breakfast that is waiting for me when I get up in the morning, don’t you?
No hassle and super simple!
You could use whole grain rice or a healthier rice variation for this recipe.
This time I went for a rice type, which is suppose to be from Kerala (South India) and it’s a whole grain variation.
I am not sure because vendors can say anything at times since the rice is not prepacked and labeled.
Anyway, the rice is good or I wouldn’t have used it for this purpose.
I think round corn rice would work as well.
I will let you be creative with the choice of rice and also with the fruits you choose.
Basically I enjoy this breakfast bowl the most with cantaloupe melon or peach.
However you could also use blueberries, strawberries or how about chikoos?
Anything that you fancy or whatever fruit you have waiting in your fridge.
As sweetener I would suggest simply honey because it’s healthier and honey brings harmony to the breakfast bowl but also palm sugar works well or any other basic sugar.
I did add some lime juice but that’s optional, I just like the flavor of lime with juicy cantaloupe fruit bites.
Oh and you could also reduce the yogurt amount a bit if you feel it’s too soaking.
That’s the way I like it and obviously it’s tasty or it wouldn’t be published here.
Have you ever had or even thought of rice for breakfast?
Rice Cantaloupe Yogurt Breakfast Bowl Recipe
- 3.5 ounces Rice boiled and cooled
- ½ cup Yogurt
- 4 Tablespoons Honey
- ½ Cantaloupe
- 12 piece Almonds
- 1 Tablespoon Lemon Juice optional