My favourite time of the day is morning. Up in Northern Japan, mornings are clear, full of light and give you a feeling of freshness. Waking up to a white landscape makes me excited for the day, no matter how foul the weather may be, as long as I have a good breakfast in me. Call me crazy, but I think I enjoy the process of making breakfast more than I actually enjoy eating it! Of course, I love eating, but this daily routine of waking up, brewing coffee, and making breakfast is comforting to me. A day doesn’t seem like a proper day unless I have undertaken the AM rituals. I also really enjoy making breakfast for other people, their enjoyment of eating a good breakfast is mine too.

Below I have written up my recipe for a Breakfast Rice Pudding, something super wintery and super nourishing for people who have a day of skiing or trekking ahead of them. For those on the Bulletproof diet, this is just for you!

From Where I Stand / Looking Down From My Balcony /

Patagonia Polar-Fleece / SIGG Water Flask / Uniqlo Leggings / A Tail We Could Wag Belt / J. Crew Striped Top / Spongebob Squarepants Bandana / Seiko Watch / L’Occitane Hand Cream / Kiehl’s Skin Rescuer /

Ruby Red Grapefruit / Local Tomato Juice / Locally Made Gluten Free Rice Toast / Bonne Maman Apricot Jam / Yotsuba Butter / Pour Over Coffee /

A.P.C Flannel Shirt / Uniqlo Sweatpants / Seiko Watch / Oscar Wylee Glasses / Thrift Store Polar-Fleece / Alpaca Socks / Wool Beanie / Spongebob Bandana / Handmade Wrist Raff /

Local Strawberries / Yamagishi Farm Raw Milk Yoghurt / Local Tomato With Olive Oil, Salt, Pepper, and Raw Walnuts / Locally Made GF Rice Toast / Yotsuba Butter / Bonne Maman Apricot Jam / Long Black

Making Scrambled Eggs For Breakfast with Local Organic Eggs / Read My Scrambled Eggs ‘How To’ For Perfect Eggs Every Time /

Prep-Bench / Organic Hokkaido Eggs / Yotsuba Butter / GF Rice Bread Made In Kutchan / Unfiltered Olive Oil / Fruit Bowl of Bananas & Grapefruit / Coffee Filter on a Mug /

Scrambled Local Organic Eggs on GF Rice Toast with Salt & Pepper / Local Strawberries / Kutchan Rice Toast with Yotsuba Butter / Pour Over Coffee /

Local Blueberries / Yamagishi Farm Raw Milk Yoghurt / Banana / Hot Chocolate Made With Morinaga Cocoa Powder / Locally Made GF Rice Toast / Unfiltered Olive Oil / Sea Salt /

Fruit Salad of Local Strawberries, Blueberries, Apple, and Raw Milk Yoghurt / GF Rice Toast Made in Kutchan / Yotsuba Butter / Bonne Maman Apricot Jam / Percolator Coffee /

Breakfast Rice Pudding / Bananas / Local Strawberries / Hokkaido Milk / Long Black Coffee /

Breakfast Banana-Maple Rice Pudding

You will need:
2 cups cooked white rice (short grain is preferable)
1 medium egg (free range is always better)
2 cups fresh full cream milk
pinch of salt
1 tsp vanilla essence, or 1 vanilla pod (seeds scraped out)
pure maple syrup (or raw honey if you don’t have any)
2 medium ripe bananas, cut into 2″ pieces

fresh strawberries, hulled and quartered
fresh cold milk
a knob of butter (optional / I use grass fed butter)

Beat the egg with the milk in a heavy bottomed saucepan and add your vanilla, cooked rice, and pinch of salt. Using your fork or whisk, break up the rice so that there are no clusters. Turn on a medium to low heat and place your saucepan over it. Stir constantly with a whisk or wooden spoon, watching that it never boils. You need to be at the stove the whole time so that you don’t have burnt milk at the bottom of your pan. After about 10-15mins your rice mixture should start to thicken and the liquid should condense into a thick sauce. Turn off the heat, and fold in 3/4 of the banana. At this point you can add the maple syrup to taste. If you are serving this to others, I recommend you only lightly sweeten the rice and let them add more when served. Turn off the heat, ladle into bowls, drop the optional knob of butter in the middle, and scatter the rest of the banana pieces on top along with the strawberry.

Serve immediately with some cold milk and maple syrup on the side.