Yep - I reckon this has to be one our most versatile recipes to date!

You can have this for breakfast, dessert, hot or chilled – AND its made with leftovers! But best of all it is seriously tasty!


2 cups of cooked brown rice
1 cup of Almond milk
1 stick of cinnamon
1 vanilla bean
zest of 1 lemon
1 tbsp coco powder
1/2 cup macadamia nuts

1 banana

1 tbsp honey
garnish with
raspberries and toasted coconut


  • Over medium heat dump your cooked rice and almond milk along with a cinnamon stick, vanilla bean and lemon zest into a pan and bring to heat and reduce.
  • Next stir in your coco powder
  • Now to sweeten – we used a banana mooshed up, and honey
  • add macadamia nuts
  • Now garnish with frozen or fresh raspberries and toasted coconut.

Thats it!


Join the discussion 2 Comments

  • Lori Wilson says:

    Hello, Guy,
    I saw your article in the August issue of Instyle magazine. We are heading up to Hyatt Lake this weekend to watch the Persiod meteor showers and I am going to make your kale and chickpea salad to share with our group. Love your style of cooking and natural lifestyle. Since I am a librarian in Oregon could you share with me your all time favorite novel you read as a kid and as an adult?

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