Step 1

Drain and rinse the rice thoroughly under running water then transfer to a large pot. Pour in the coconut milk, almond milk, 2 cups filtered water and sea salt. Bring to a boil then reduce to a simmer and cover. Continue to cook for 1 hour, stirring a few times during the last 30 minutes and more frequently towards the very end to prevent sticking.

Step 2

Remove from heat and spoon into separate bowls then top with sliced banana, hemp seeds, and coconut. Top with additional almond milk, if desired.

Step 3

Store in an airtight container in the refrigerator for up to 4 days to have on hand for quick and easy breakfasts.