Forbidden Black Rice Breakfast Pudding
Have you ever tried black rice?
The first time I had it was on our honeymoon at a vegetarian spot in Maui called Choice Health Bar. They served it with avocado and mango rolled on the outside of vegan sushi and it was like a work of art.
They also had this really cool hippie/surfer vibe going on that made me want to quit my job and move there so that I could make smoothies and kale salads every day with Bob Marley jammin’ in the background. Then of course the afternoons would be spent relaxing on the beach until the sun sets. Yep, I could definitely get used to that.
I’ve been meaning to recreate that sushi for you but I have a feeling that I’ll lose all patience within the first 30 seconds and shove everything into my mouth. So that’s on the back burner for now but the good news is that I have another recipe for black rice that’s much easier and it comes straight from a cookbook I’m currently loving: At Home in the Whole Food Kitchen by Amy Chaplin.
You guys, this book is stunning. I’ve been so distracted by it that all I want to do is stay home and cook everything inside!
I chose this pudding to start with because my breakfast routine is always in need of a little pizzazz and black rice sounded like a great way to spice things up.
Even though it’s name suggests the color black, when it’s cooked it actually turns a dramatic deep purple color which comes from anthocyanin, a plant-based pigment high in antioxidants and anti-inflammatory properties. And if the health benefits aren’t enough reason to love it, the mildly nutty and sweet flavor paired with the creamy texture are sure to win you over.
You do have to carve out time to soak it the night before and then cook it for an hour (or place it in the slow cooker) but it makes enough servings to last for several days so it’s worth it.
You can store leftovers in the refrigerator for up to 4 days then just reheat with a little more almond milk when you’re ready to eat!
1 cup forbidden black rice, rinsed and soaked overnight or for at least 12 hours
1/2 cup unsweetened full fat coconut milk
1 and 3/4 cup unsweetened vanilla almond milk
2 cups filtered water
pinch sea salt
serving suggestions: sliced banana, toasted coconut, almond milk, hemp seeds
- 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.
- Remove from heat and spoon into separate bowls then top with sliced banana, hemp seeds, and coconut. Top with additional almond milk, if desired.
- Store in an airtight container in the refrigerator for up to 4 days to have on hand for quick and easy breakfasts.
Pudding for BK, sign me the F up! I’ve only had black rice a few time and I love the stuff – it makes you feel like you’re eating something super healthy yet fancy at the same time. I needs it in my breakfast bowl and all up in my sushi (which lemme just say – black rice sushi sounds geeeeenius!!)
I must get my hands on that book!..and go to maui…and make this breakfast pudding! Hope you had a lovely weekend, dear!
Nice! I’ve been wanting to add a “non-breakfast” food item into my rotation like rice of quinoa. This one just sounds exotic. And yes, I’d love to have kale salads and listen to Bob Marley on the beach all day too.
I would totally move to Maui and open up a smoothie bar. I just got a juicer this weekend so I’ll be in charge of that, you be in charge of the kale salads. Perfect business plan right there!
I’ve never heard of black rice, but it sounds yummy!
I’ve been wanting to buy this cookbook! Judging my this recipe, I’m sure I’d love it. Also I hope you post that black rice sushi at some point because it sounds fantastic!
I don’t think I’ve ever had black rice before, but I definitely want to try it!
At first glance, I thought this was a big bowl o’ chocolatey goodness, but lookie there…it’s rice! I want to dive into this for breakfast (while reading that cookbook) ASAP!
You’re always introducing me to cook new foods, I love it! And I love this!! Thank you for widening my horizons. :)
I haven’t given rice a try in a few months. I think this would be the perfect way to introduce it back into my diet. It sounds and looks delicious.
And I thought I was getting pretty daring when I tried wild rice for the first time :lol: This looks gorgeous, Sarah! And I love that you went the breakfast route over the sushi route because this girl is all about the sweet dishes! Side note… I’m missing Hawaii BIG time right now. And the constant snow isn’t helping. Is it spring yet??
I so want to move to Maui and make kale salads and smoothies all day too! We are planning out next Maui trip for this winter and I’m so excited! I keep eyeing the black rice in the bulk section but yet to actually buy some! I love that it turns a pretty purple color! This breakfast pudding sounds so good and like the perfect way to start the morning :)
I just love the color! I’ve never had black rice but have been wanting to give it a try. This sounds like such a perfect way to spice up breakfast!
And um yes, I’ll come move to Maui as well :) That would be the life!
It is such an exotic looking rice, and I do love the purple colour. What a great recipe, yumm!
I love black rice pudding. Its one of my favourite sweet indulgences ever and something I always order when travelling in Bali. Thanks for reminding me how delicious it is – I have to make it!
Pingback: . link love 2/22 . - . running with spoons .
This is amazing ! I really love the color. If you don’t mind , can I promote this recipe on Facebook? I will include the link of the original recipe :)
Hi Ika! If you want to use your own picture and rewrite the recipe in your own words then you are more than welcome to share the entire recipe!
However, if you want to use my picture then I ask that you please link back to my site for the full recipe. You could list the ingredients and just tell them to follow the link for the full recipe and directions. I work hard to create content so I hope you understand. Thank you!
I made this tonight, it was very good and tastes similar to the way a popular local thai restaurant tastes. Thank you for the recipe!
Awesome! Thanks for the comment, Melissa!
This is absolutely delicious!! After weeks of doing things for everyone,
I decided to fix something ONLY for me, and I loved it.
It is filling, tasty and easy to prepare…I’m looking forward to fixing this again!! Thank you!!
Aw I love that, Kimberly! You deserve to do something for you. Thank you for the kind review! :)