Morning rice with coconut milk, mango and matcha

After waking late on Sunday with the will to make a nice breakfast but few ingredients, the idea occured to make creamy breakfast rice. I never did this before, so the result was a pleasant surprise. And all was ready in about 20 minutes.

Ingredients

• Rice (either calrose or glutinous white rice, for the sweet taste and pleasant breakfasty texture), I used about two cups.
• A mango, fresh or frozen (or another fruit would work, such as bananas)
• Creamy coconut milk, half of a can.
• Matcha, one tablespoon (optional)
• Sugar or maple syrup, a small amount (optional)
• a sprinkle of salt

Preparation

Cook rice by adding water to it (twice the rice's volume) in a pot. Bring to a boil, then simmer for about 15 minutes until the water is absorbed and the lower layer of rice is getting crispy.

While rice is simmering, add the coconut milk, sugar, matcha, fruit and salt.

When it's cooked, mix well, then let it be for about two minutes. Afterwards it's ready to serve, ideally with green tea.