PB&J Brown Rice Breakfast Bowl
In a bowl, combine cooked brown rice, mashed banana, berries, and peanut butter sauce made with almond milk, cinnamon, and maple syrup. Top with sliced banana, peanut butter, jam, and granola.
In a bowl, combine cooked brown rice, mashed banana, berries, and peanut butter sauce made with almond milk, cinnamon, and maple syrup. Top with sliced banana, peanut butter, jam, and granola.
- salt to taste
- 1/2 cup unsweetened vanilla almond milk
- 1/4 teaspoon ground cinnamon
- 1 teaspoon pure maple syrup
- 1 tablespoon creamy salted peanut butter (no added sugar or oil)
- 1/4 cup mashed very ripe banana
- 1/3 cup frozen or fresh berries (i used blackberries black raspberries, and blueberries)
- 1 1/2 cups brown rice cooked (day-old rice works best)
- toppings:
- banana slices
- peanut butter
- jam (i used blackberry)
- granola
- Carbohydrate 266.612632907037 g
- Cholesterol 0 mg
- Fat 23.3144007691814 g
- Fiber 17.3711876853915 g
- Protein 31.3170703116908 g
- Saturated Fat 4.25119088715622 g
- Serving Size 1 1 recipe (880g)
- Sodium 3525.00421873399 mg
- Sugar 249.241445221646 g
- Trans Fat 1.47712364370153 g
- Calories 1401 calories
Step-by-step
- In a small pot over medium heat, whisk the almond milk, cinnamon, maple syrup, and salt until combined.
- Bring to just a simmer, then whisk in the peanut butter.
- Stir in the mashed banana and berries, then gently simmer for 2 minutes.
- Stir in the cooked brown rice, then simmer the mixture for another 4 to 5 minutes, stirring occasionally.
- Spoon the hot rice mixture in a bowl, then top with sliced banana, peanut butter, jam, and granola.
Why is cold grain so difficult to soften evenly without scorching the dairy at the bottom of the pot? Day-old cooked brown rice holds less moisture than freshly steamed grains, meaning it requires direct liquid absorption during the warm-up phase rather than mere reheating. Starch molecules in refrigerated rice tighten significantly, so introducing them too early in the simmering process results in a gummy texture.
Managing Sauce Reduction and Starch Hydration
Whisking unsweetened vanilla almond milk, cinnamon, maple syrup, and salt over medium heat establishes the flavor base before fats enter the pan. Peanut butter added directly to boiling liquid can separate if the heat exceeds moderate levels, so regulate the burner to a gentle simmer before whisking it in. Mashed very ripe banana releases natural pectin that thickens the almond milk base as it simmers for two minutes. Stirring in the brown rice during the final four to five minutes allows the grains to absorb the liquid without breaking down into porridge. A small saucepan works best here, preventing the liquid from evaporating too quickly before the rice absorbs it.
- Use water instead of almond milk at a 1:1 ratio if you run out of dairy alternatives.
- Stir frequently during the final four minutes because dense grain settles and burns easily on thin metal cookware.
- Thin overly thick peanut butter with a few drops of warm water before using it as a drizzle.
