Name: Slow-Cooker Coconut-Matcha Brown Rice
Total time: 8 h 5 min
Yield: Makes: 2 bowls
Ingredients: Unsweetened shredded coconut; Chopped unsalted pistachios; 5 cups (1.2 L) water; Maple syrup or other sweetener; 1 tablespoon matcha powder; ¼ teaspoon vanilla extract; 1 cup (180 g) short-grain brown rice; 1 cup (240 ml) light coconut milk; Ground cardamom

Preparation info

Makes:
2 bowls

Difficulty
Easy
Ready in
9 hr

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

Matcha (green tea powder) offers bright color as well as a boost of energy and antioxidants to this sweet slow-cooked porridge. Since the matcha is cooked right into the dish, you can get the benefits of green tea without having to take the time to brew a cup in the morning. It’s really good with cold coconut milk poured over top, too.

Ingredients

1 cup (240 ml) light coconut milk
1 cup (180

Vegan
Gluten-free
Breakfast
Brunch

Method

Turn your slow cooker to low. Add the coconut milk, rice, matcha, and vanilla and stir to combine. Add the water, cover, and set for 8 hours.
In the morning, stir the porridge and add maple syrup to taste. Garnish with coconut, pistachios, and cardamom and serve.

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