I’ve got breakfast on my mind.
Not really because I’m bored with mine; I’ve been religiously eating granola + berries + Rice Krispies (seriously) for the past…3 months? And I show no sign of slowing down that crazy train anytime soon. BUT, I have had an itch to come up with some good, hearty, warm-weather breakfast alternatives for you, and for that, today we head to the islands.
Lettuce sparked the idea of this dish because she’s heading to Grenada for work this summer and it had me going back in time to dream about those righteous spice cookies, and reflecting on the Grenada foods not made. That took me in the direction of nutmeg ice cream.
Now, I believe in everything in moderation and my mantra thus far this summer has not applied to ice cream. I’ve been making waaaaay too much of it, and therefore cut myself off for a bit (at least…maybe three weeks) and thus, nutmeg ice cream was not happening just yet. Instead, I took my favorite recipe for rice pudding (like, the most perfect method for cooking rice pudding I’ve ever seen) and gave it that nutmeg twist.
Plus, because we’re in the season of fresh and light foods, I threw in some chopped up yellow mangos for fruit, some almonds and coconut for crunch and protein and a bit extra cinnamon for extra dazzle.
The result? A cool, creamy pretty good for you breakfast (we’re working with no sugar, and only a wee bit of sweetened condensed milk which is amazing given the quantity we’re making here). I’m confident it’ll keep you all good and satisfied until lunch time rolls around. And hey- this would even been good for dessert. Or a snack.
Really, it’s such multi-tasker.
Just like you. Amiright?
- 1/2 cup Arborio rice
- 1/2 TB grated orange zest
- 2 cups water
- 1 egg
- 1 1/2 cups 2% milk
- 1/2 cup sweetened condensed milk
- 1/2 tsp vanilla extract
- 1 1/4 tsp loosely packed freshly grated nutmeg
- 1/4 tsp salt
- 2 yellow mangos, peeled and diced
- 1/2 cup slivered almonds
- 4 TB shredded coconut
- Soak the rice and orange zest in the water for an hour.
- Once soaked, bring the rice mixture to a boil uncovered on high heat. When it starts to boil, lower the heat to medium and cook for 10 to 12 more minutes or until water is almost evaporated.
- While rice is cooking, beat the egg in a bowl. Add the milk, condensed milk, nutmeg and salt, and stir well to mix. Add the egg mixture and vanilla to the rice and cook over medium-low heat, stirring carefully, until it thickens slightly or until desired consistency, about 25 to 35 minutes.
- Let cool uncovered. Once cool, fold in half of the mango and half of the almonds. Serve, garnishing each bowl with remaining mango and shredded coconut.
Written with a cat on the lap.