I’m not sure how many people eat brown rice breakfast bowls for breakfast. Have you ever had one? You know those Dr. Pepper “/1” ads that show people doing one of a kind things? I feel like you could include a clip of someone quietly eating a brown rice breakfast bowl in between shots of that guy covered in bread feeding pigeons and the girl hugging a crocodile, and people wouldn’t question it. I don’t know. I could be wrong. Maybe more people eat them than I think. Maybe it’s like “/2-100.”
I first made a BRBB because I had leftover brown rice in my fridge. There are really only three good uses for day old rice: fried rice, whole grain bread, and breakfast bowls.
When you think about it, eating brown rice is just as random as eating oats. Brown rice has a nice texture. It’s soft, but a little chewy. This version is reminiscent of that mango sticky rice you find at Thai restaurants. I’ve wondered about cooking the rice in milk or coconut milk to make the end result even creamier, but haven’t tried that out yet. If you do, let me know.
1 c cooked brown rice, chilled
1/2 c coconut yogurt
1/2 mango, cubed
a handful of almonds, toasted
Mix rice and yogurt in a bowl. Top with mango, almonds, and a drizzle of honey.