Wednesday, March 26, 2014

Black Rice Breakfast Pudding

Black Rice Breakfast Pudding
As promised, here is my recipe for black rice, breakfast style.  I know some of you may think this is very weird, my mom included, but I promise you, it's delicious.  Black rice is very mild, so it takes on the flavor of whatever it is cooked in; in this case I used aromatic coconut milk so this dish is extremely rich and satisfying.  You can honestly think of it as an alternative to oatmeal and prepare it however you prefer to eat oats.  Usually I eat mine with bananas, maple syrup, and walnuts, so I sweetened this with maple syrup as well and garnished it with slivered almonds and flaked coconut to compliment the tropical nature of the coconut milk.  My nine year old son was pretty skeptical when I first told him what was for breakfast, but the delicious smell of it cooking convinced him try it and although not his "favorite" (it is hard to get kids to love something new the first time) he ate his whole bowl with no complaints.  My husband and I enjoyed ours as well and I definitely intend to make this again.  I had planned this out ahead and wanted to cook the rice in the coconut milk, but it would work with precooked rice as well, so long as it was boiled or steamed with only water or milk.  So the next time you cook black rice as a side dish for dinner, save the leftovers, mix it with a little coconut milk (or any other type you prefer), warm it up and top it with a serving of nuts and fruit for a hearty and nutritious breakfast with some fun exotic flare.

Black rice contains 18 amino acids, iron, zinc, copper, carotene and vitamin E; as well as high amounts of fiber and protein.  It's dark, almost purple color is primarily due to its high anthocyanin content, the same antioxidant found in blueberries. (from my March 17, 2014 post)

Black Rice Breakfast Pudding
coconut milk & black rice

Main ingredients:
1 C. black rice, soaked for about 8 hours, or overnight
1 can (about 14 ounces) full fat coconut milk
1/2 C. water
1/4 tsp. salt
1 tsp. pure vanilla extract

Optional mix ins:
maple syrup (about 1/4 C.)
organic unsweetened coconut flakes (about 1/4 C.)
slivered almonds (about 1/4 C.)
mix ins I used
ground cinnamon (about 1 tsp.)
sliced bananas, kiwi, pineapple, etc...

Drain and rinse the soaked black rice.  Place the rice in a pot with the coconut milk, water, salt and vanilla.  Bring to a boil, then reduce the heat to low and simmer, covered, stirring frequently until the rice in tender and most of the liquid has been absorbed, about 25 - 30 minutes.  Garnish with maple syrup, coconut flakes, almonds, cinnamon and fruit.  Makes 3 - 4 servings.

after soaking overnight

ready to cook

halfway through cooking
(it's lavender!!)

ready to serve

my (lucky) son's breakfast
(he ate every bite)

my breakfast
(I ate every bite too!)

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