breakfast · asian

Coconut Rice Porridge with Tilapia and Spinach

Name: Coconut Rice Porridge with Tilapia and Spinach
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 serving
Cuisine: asian
Ingredients: 221.2 ml coconut milk, canned; 173.3 g rice, white, cooked; 167.2 g tilapia, cooked; 100.4 g spinach, raw; 18.4 g coconut oil

Creamy coconut-infused rice porridge topped with flaked tilapia and fresh spinach. A warm, satisfying breakfast rich in protein and omega-3s for healthy pregnancy.

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Prep 5mCook 10mTotal 15m

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Coconut Rice Porridge with Tilapia and Spinach is a asian breakfast recipe ready in about 15 minutes. Each serving has approximately 1062 kcal, 55g protein, 60g carbs, 71g fat.

Instructions

Heat the coconut milk in a saucepan over medium heat.
Add the cooked rice to the coconut milk and stir to combine.
Simmer for 3-4 minutes, stirring occasionally, until the mixture reaches a creamy porridge consistency.
Flake the tilapia into bite-sized pieces.
Divide the porridge into bowls and top with the flaked tilapia.
Add fresh spinach on top and drizzle with a touch of the cooking liquid.
Serve warm.

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