Description
Banana Rice Bowl is an easy and healthy breakfast with creamy coconut rice and warm caramelized bananas plus crunchy granola and honey. It is quick to prepare and simple enough for busy mornings while still feeling like the best cozy bowl for brunch. These ideas also work for meal prep or a relaxed holiday breakfast and the toppings can be packed separately for a potluck or family party. Serve it warm for a weeknight dinner dessert or chill it overnight for a refreshing meal.
Ingredients
- 1 cup Jasmine rice
- 1 can or 13.5 ounces Coconut milk
- 1 cup Water
- 3 medium Ripe bananas
- 1 tablespoon Unsalted butter
- 1 tablespoon Brown sugar
- 1 teaspoon Ground cinnamon
- 2 tablespoons Honey
- 1 cup Granola
- 1 quarter cup Chopped walnuts
- 1 quarter teaspoon Salt
Instructions
- Add the jasmine rice with coconut milk and water and salt to the saucepan. The separate ingredients become one pale and fluid mixture with rice grains settling unevenly across the bottom. Stir until the coconut milk is distributed through the water. The rice should remain loose and visible rather than clumped together.
- Cook the rice until the grains swell and absorb most of the coconut liquid. The mixture changes from loose and milky to thick and creamy with soft grains folding into one another. Gently stir the rice so the thicker portion shifts from the edges toward the center. A few uneven pockets of coconut cream should remain visible.
- Peel exactly 3 bananas and cut them into thick irregular rounds. The whole fruit changes into small pieces with soft pale centers and slightly uneven edges. Spread the slices loosely so they do not stick together. Keep the rounds varied in angle and thickness for a natural homemade appearance.
- Cook the banana rounds with butter and brown sugar and half of the cinnamon until their pale surfaces turn golden. The sugar melts into a glossy coating while the fruit softens around the edges. Flip several pieces so their browned undersides face upward and shift the slices toward the center. Some rounds should remain lighter than others and a few should bend naturally.
- Spoon the creamy coconut rice into 4 serving bowls and divide the caramelized banana slices unevenly over the rice. The separate components become layered bowls with golden fruit sitting partly above the pale rice. Scatter granola and walnuts across each portion and drizzle with honey. Finish with the remaining cinnamon so every bowl has irregular crunch and glossy streaks and non-uniform color.
Notes
Pro Tips:
- Choose bananas with yellow skins and a few brown spots so they taste sweet while remaining firm enough to caramelize.
- Rinse the jasmine rice briefly before cooking so extra starch does not make the finished coconut rice excessively sticky.
- Keep the granola separate during meal prep and add it just before eating so the texture remains crisp and crunchy.
- Thin leftover rice with a small splash of coconut milk before reheating so it becomes creamy and soft again.
Storage: Allow the coconut rice and caramelized bananas to cool before storing. Place them in separate airtight containers so the banana topping does not disappear into the rice. Refrigerate the cooked rice for up to three days. Store the caramelized bananas for up to two days because they become softer as they rest. Keep the granola and walnuts in a dry sealed container at room temperature. Add them only after reheating or just before serving so they remain crisp. Reheat the rice with a small splash of coconut milk or water. Warm it gently until creamy and then add the bananas and fresh toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American