Sustaining, Nourishing & Delicious - the perfect winter breakfast.
In a hot deep frypan fry rice for a couple of minutes in the coconut oil so the rice is well coated in the oil. It should look shiny!
In a separate bowl mix the water and coconut milk and similar to risotto ladle the mixture into the fry pan slowly and let the rice absorb before adding more.
Slice the vanilla bean down the centre, carefully scrape out the seeds and add them into the mixture in the frying pan. This dish will taste 100 times better if you are using fresh vanilla bean rather than vanilla extract. The vanilla seeds are incredibly rich in flavour and will absorb throughout the dish as it continues to reduce.
Add cinnamon & maple syrup
Keep stirring regularly until all the liquid is absorbed. This can take up to 25 minutes. Like a risotto it's a slow process of reducing. Be patient it will be worth it!
You know the rice is done when it has a gooey, flowing consistency and the rice grains have no crunch when you bite into them. As it starts to look 'ready' add the strawberries and lemon juice & salt and allow the strawberries to blend with the rice. Remove when they have turned the mixture slightly pink
Remove from heat and allow it to cool then serve with fresh strawberries or a sprinkle of coconut.
Enjoy!
