Not your average porridge, the ingredient list to this rice and bananas hybrid might be seem a bit out there, but to many Mexican households, it’s an absolute staple. Bringing together sweet and savory flavors, this recipe calls for fresh garlic, a spring of parsley and olive oil. Yes, you heard right. Top it all off with bananas and you’ve got yourself a new take on breakfast.
Rinse rice in cool water until water runs clear. Drain any excess water. Place water and garlic in a blender and puree.
Heat oil in a medium saucepan over medium heat. Add rice and sauté 1-2 minutes. Do not brown.
Add garlic water, salt and 1 parsley sprig. Bring to a boil. Reduce heat and cover. Simmer 20 minutes, or until all liquid is absorbed.
Serve rice topped with bananas and remaining parsley sprig.
Okay, maybe you’re on the most recent fad diet, and you can only have black coffee. But, hear us out – fads die out, but this recipe is here to stay. Made with Mahatma® Basmati Rice, this hearty recipe is great for fueling you up for a long day at the office, as a power meal the day before your big run, or on a relaxing Sunday morning with a warm cup of joe. That said, we’ve added it to one of the list of reasons why you shouldn’t skip out on a good breakfast.
If you love these ingredients but usually have a busy schedule, mix up your morning pudding and turn it into a Rice Pudding Milkshake – with the same delicious taste and on-the-go benefits, it’s the perfect breakfast to start your day off right.
Have a sweet tooth? Use bananas that are starting to brown and mash them in a bowl. When the rice is ready, mix half a mashed banana per bowl.
Switch up your morning meal and try it today!