The best 10-minute vegan breakfast starts with instant rice and canned coconut milk

When I’m stressed (something I know has been an almost constant undercurrent for everyone for the past two years), the two things I lose first are my ability to sleep and my early morning appetite. It makes for a tough day because I literally run on empty, which only perpetuates the cycle of stress.

Sometimes it’s just enough to weather the storm, but I know there are little things I can do to make it easier. I can leave my phone in the living room when I go to bed to put a cap on my doomscrolling Twitter; spray my pillowcases with lavender spray before I try to sleep, hoping some sort of Pavlovian association with relaxation sets in; take my stupid vitamins and take a daily walk; and put stuff in my pantry that can be used to make a quick breakfast.


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I want to say very fast. If it takes more than a few minutes, I won’t make it. I’ll just end up subsisting on cold beers until I’m hungry at two in the afternoon. That said, I like something that’s a little more flavorful and filling than cereal.

Recently, I’ve settled into a routine of making coconut rice breakfast bowls out of instant rice and canned coconut milk — two cheap items I always have on deck. They come together in about 10 minutes and I can use whatever items I have in the kitchen that week. Sometimes I go in a savory direction — stir in some scallions, whatever veggies are lying around in my crisper drawer, and a sip of hot sauce. Other times I crave something sweet, so I add dried fruit, nuts, and a dollop of maple syrup to the mix.

Savory Vegan Breakfast Bowl (Ashlie Stevens)

The bowls thus obtained are flexible and filled. Best of all, they’re super comforting with their warming consistency similar to congee or oatmeal. The coconut rice base is vegan, as are the toppings I suggest (because I try to stick to a “weekday vegan” schedule). However, it would also be a good opportunity to add some extra protein. Add shredded roast chicken or top the bowl with a six-minute jammy egg. You will not regret it.

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Recipe: Savory Coconut Rice Breakfast Bowl

Ingredients

  • 1/2 cup instant rice
  • 1/4 cup whole coconut milk
  • 1 teaspoon chicken-free broth
  • 1/2 avocado, sliced
  • 2 to 3 radishes, sliced
  • 2 tablespoons roasted and salted pumpkin seeds
  • Shallots for garnish
  • Drizzle with olive oil
  • Red pepper flakes for garnish
  • Salt and pepper to taste

directions

  1. In a small saucepan, combine instant rice, coconut milk and chicken-free broth. Add enough water to cover the rice and bring the mixture to a boil.
  2. Stir the mixture over high heat until it’s thick — you’re looking for an oatmeal-like consistency — and the rice is tender. Add salt and pepper to taste.
  3. Pour the rice into a bowl. Now it’s time to add toppings: sliced ​​avocado, sliced ​​radish, pumpkin seeds and green onions. To make this dish more luxurious, I like to add a drizzle of olive oil. Finish with a pinch of red pepper flakes.

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Recipe: Sweet Coconut Rice Breakfast Bowl

Ingredients

  • 1/2 cup instant rice
  • 1/4 cup whole coconut milk
  • 1 teaspoon of cinnamon
  • 2 to 3 fresh figs, sliced
  • 2 tablespoons roasted and salted pecans
  • Maple syrup drizzle

directions

  1. In a small saucepan, combine instant rice, coconut milk and cinnamon. Add enough water to cover the rice and bring the mixture to a boil.

  2. Stir the mixture again until it has the consistency of oatmeal. Looking for tender rice.

  3. Transfer the rice to a bowl and garnish with sliced ​​figs, pecans and a drizzle of maple syrup.

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