Black Rice Breakfast Pudding
This everyday recipe takes about 60 minutes to make, but a large batch can be refrigerated for up to 4 days. The deep color indicates anthocyanin, a plant-based pigment high in antioxidants and anti-inflammatory properties; great fortifications to help start your busy day. The nutty taste, sweet flavor combination tastes good!
Ingredients – Remember to rinse and soak black rice overnight for at least 12 hours to reduce the amount of arsenic. All cooked rice should be treated the same way.
1 Cup Black rice
½ cup unsweetened full fat coconut milk
1 and ¾ cup unsweetened vanilla almond milk
2 cups of filtered water
Pinch of sea salt
Serving suggestions: banana, toasted coconut, hemp seeds, almond milk
- Rinse and drain rice thoroughly under running water then transfer to large pot. Pour in the coconut milk, almond milk, water and sea salt. Bring to a boil then reduce to simmer and cover. Continue to cook for 1 hour, stirring occasionally during the last 30 minutes and more frequently towards the very end to prevent sticking
- Remove from heat and spoon into separate bowls. Add condiments and additional almond milk.
- Store leftovers in an airtight container and refrigerate.