Sommerset Rice Bowl

So, ever since I ate this breakfast dish in South Africa (Sommerset West area to be specific), I’ve been dying to remake it at home.
Since I’m generally not a big breakfast person, mornings have been slipping by and this dish going unmade.
Whether I overslept, didn’t have some of the ingredients or we went out early, it just wasn’t happening !!

Well… today, that was fixed 😏

Now, this is an (easy) rice based breakfast and I know that may sound odd but trust me, its delicious, healthy and filling 😁

(Mom didn’t totally trust me… but now she’s a believer too, so go ahead, give it a shot 😉)

Sommerset Rice Bowl

Serves 4

Ingredients:

2 cups brown rice
3 cups water to cook rice with

5 large strawberries, sliced
2 small mangos, diced

1/2 cup peanut butter
3 tablespoons honey
1/4 cup almond slivers or slices
1/4 cup dried coconut

(fruit substitutable for preferred options… I ate it with papaya in South Africa but that isn’t my favourite fruit, so I changed it up here)

Directions:

Place the rice and water into a pot and start it on high heat, bringing it to a boil.
Once it boils, cover it with a lid and turn down the heat to low/simmer for 20 minutes.

From there turn the heat off and let sit for another 10 minutes, without removing the lid.

As the rice cooks, you can take that time to prepare the fruits and set aside.

In a small pot ( I used a metal, 1 cup measuring cup) combine the peanut butter and honey and heat on low so they melt together and you can blend them into a nice, thick-ish paste.

Scoop 1, heaping cup of rice onto each plate.
Evenly dish out the sauce and cut up fruit, sprinkling the almonds and coconut over top of it all.

 

(There will probably be some rice left over but personally I always find uses for extra rice so hopefully you can too😉)

 

As always, enjoy and let me know how you like it! 😊💕🍴