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

 Instructions

• 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.