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.