Welcome to the best recipe post for Mango Basil Rice Breakfast or Dessert that you’ll ever read! Do you want to know why it’s the best? It’s the best post on the subject because this recipe is the result of real-life experience. And come to think of it, we’re not sure you will find another sweet rice recipe quite like this. Thanks to the fabulous ribbons of basil, this recipe stands out from the crowd!

And now, if you kindly indulge us for a line or two. We want to share how we got to the place of sharing vegan recipes. It’s good to share behind the scenes details like adding basil to a bowl of exotic forbidden rice.

Just a few years back this blog was just an idea shared with only the closest friends. We talked of it in small conversations founded only on big hopes and the wildest of unrequited expectations and dreams. Today, here we are; sharing our favorite lists of ingredients with the entire world.

Like most dreams, our journey here has not been a piece of cake, so to speak. There was no path littered with roses or butterscotch candies or any other thing that makes a person happy. However, it is born out of a place of one especially essential component, need.

When we started on our plant-based, vegan, oil-free, and gluten-free way of living, it did not take us long to realize that this particular food category needed genuinely invested, real-life contributors. If you’re into this lifestyle, you’re likely aware that there are food bloggers who change direction like the wind. Unfortunately, there are some who change what they write about to gain the most views. These bloggers tend to cause confusion and spread a false representation of healthy, balanced, plant-based, vegan eating.

Rest assured that the recipes we share are the recipes we use to fuel our body! This lifestyle is the healthiest way we know to eat. For us, it is a whole food plant-based lifestyle all the way.

So, let’s get back to the details of this tasty Mango Basil Rice Breakfast or Dessert dish; this one’s a keeper! And if by chance, you want to know more about what it means to live a healthy, vegan, plant-based lifestyle, we recommend that you subscribe to our weekly newsletter and also, that you follow Dr. Greger on Nutritionfacts.org. On this site, you can search nearly any health nutrition topic and find information that is substantiated through noted, reputable, research.

Now to the recipe. As we’ve mentioned already, our Mango Basil Rice Breakfast or Dessert makes a perfect treat any time of the day since it’s full of nutrients. And the best thing of all is that it uses leftover rice if you like! Whatever leftover rice you happen to have on hand will do just fine. Boy, that’s easy!

And if you happen to find yourself out of leftover rice, then we suggest that you make a batch of our Creamy Cardamom Rice to use in this dish. And maybe, since you’re making fresh rice anyway, use a darkly hued Forbidden Rice or another colorful rice. Dark whole grains provide extra nutrients, just like deeply colored fruits and vegetables. By the way, we learned that valuable bit of info from Nutrition Facts, which we mentioned earlier.

If you are using plain rice rather than our Creamy Cardamom Rice as the base, we offer a sweet little side sauce suggestion in the recipe instructions that make an excellent addition to the basic recipe.

Mango Basil Rice Breakfast or Dessert is a recipe that’s so easy and delicious that you will seriously wonder why you never loaded your rice bowl with mango, pecans, and basil before now!

Oh, and there’s one more vital ingredient in this treat, but we’ll leave that for you to catch when you read the recipe. We can’t give it all away now, can we?

When you get a chance to make Mango Basil Rice Breakfast or Dessert you will find yourself returning to the recipe again and again. So to keep it handy, and we suggest that you Pin this recipe for safe keeping. And if you haven’t done so already, follow us on Pinterest to keep up with all of the deliciously inspiring recipes we Pin!

Happy eating!

Mango Basil Rice Breakfast or Dessert

VEEG

• 10
  Prep:
• 0
  Cook Time:
• Yield: 1 Servings

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Our brand new Mango Basil Rice Dessert makes a perfect treat, morning, noon, or night. If you like, it starts with whatever leftover rice you happen to have on hand. (Well, that’s easy!)

But if you find yourself to be fresh out of leftover rice, (Gasp.) then make a batch of our Creamy Cardamom Rice and maybe use a darkly hued Forbidden Rice or another colorful rice. Because as it turns out, dark whole grains provide extra nutrients, just like deeply colored fruits and vegetables are known to have an extra dose of benefits.

This rice dessert, snack, or even breakfast, is a recipe that’s so easy and delicious that it’ll have you scratching your head, wondering why you never loaded your rice bowl with mango, pecans, and basil before.

There’s one more vital ingredient in this new summertime ready treat. Read the recipe below to know the whole story.

We figure about one cup of cooked rice per serving.

Ingredients

• 1 cup of leftover cooked rice per serving - If you're out of leftovers, make a fresh batch of our Creamy Cardamom Rice. We love to use this organic brand of Forbidden Rice in this dish, prepared using the same method as we do our Cardamom Rice.

• 1/4 to 1/2 cup of mango chunks per serving - Fresh or frozen work equally well!

• about 1 tsp of pecans, chopped - We prefer these pecans that we purchase two pounds at a time to save money.  We keep the extras in the freezer so that they stay nice and fresh!

• a few fresh basil leaves

• a drizzle of pure maple syrup - We suggest about one half of a tablespoon per serving, or to taste.

• a pinch of sea salt - We like to use this variety of salt in our recipes purchase in bilk.

• an optional side of Coconut Sauce - See the details for this optional sauce below. 

Instructions

1. 
   In individual serving sized bowls, portion out about one cup of cooked rice per bowl. Warm or cold, depending on your preference.

    

   As we mention in the ingredient list above, if you're making fresh rice, we highly recommend using our Creamy Cardamom Rice recipe for whatever type of rice you are cooking to use in this dish. The cardamom adds a beautifully earthy note to the grain that marries well with the other flavors.

    

   If using plain leftover rice, you may wish to whip up the following Coconut Sauce in a blender to drizzle on the rice before topping with the other ingredients.

    

   Optional Coconut Sauce: 1 cup of water, 3/4 cup of raw unsweetened coconut flakes, 1 tsp of ground cardamom, about 1 tbsp of pure maple syrup or 2 pitted Medjool dates, a dash of pure vanilla extract and a pinch of sea salt to taste. This recipe makes enough sweet sauce to divide generously amongst four servings of rice.

    

2. Now, that your rice is portioned out and seasoned with the optional Coconut Sauce if using plain leftover rice, top each rice bowl with mango chunks, a drizzle of maple syrup, chopped pecans and ribbons cut from fresh basil. You may also want to sprinkle each serving with just a bit of sea salt, ever so lightly, for added flavor, but it's entirely optional. See note below for how to cut ribbons of basil.

    

   Enjoy your Mango Basil Rice Breakfast or Dessert day or night. When using whole grain rice as suggested in the recipe, the nutrients qualify this as a healthy, nutritious, breakfast!  And if you haven't tried it yet, you have to make a pot of dark and mysterious, Forbidden Rice.

    

Notes

• If you decide to make the optional Coconut Sauce, we suggest using freshly ground cardamom pods to achieve the most flavor. We use our inexpensive spice grinder/coffee grinder to mill fresh spices and small amounts of seeds such as flax.

• To quickly cut ribbons of basil, stack a few leaves of basil, roll them up tightly, like a cigar, and snip into uniform pieces.  Separate the strands gently using your fingers or a fork.

Nutrition

% DV

Calories Per Serving: 457

• Total Fat 4.1 g 6 %
• Saturated Fat 0.7 g 4 %
• Cholesterol 0 mg 0 %
• Sodium 7.7 mg 0 %
• Carbohydrates 97.7 g 33 %
• Fiber 4.9 g 19 %
• Sugar 22.6 g ---
• Protein 10.1 g 20 %
• Vitamin A 26 %
• Vitamin C 69 %
• Iron 10 %
• Calcium 2 %