Black Rice Pudding

20140202_090956So for Super Bowl Sunday breakfast, Kris found this receipt for black rice. We have never had black rice before and it is really tasty! A good breakfast to fill up on before the big game today.

This is made with coconut milk and a fruit of your choice, we used mango. Definitely a keeper! You just have to plan for it as you need to soak the black rice overnight for the best results.

We are having friends over later so will be cooking up so good food for the big game!

Black Rice Breakfast Pudding

1 cup black rice, soaked overnight
1 can full-fat coconut milk
½ cup water with soaked rice
¼ tsp. fine grain sea salt
½ vanilla bean (optional)
1 Tbsp. maple syrup
1/3 cup coconut flakes, lightly toasted

Fruits of your choosing:
passion fruit

1. Measure out rice, rinse and cover with water. Let soak overnight or for up to 8 hours (even one hour makes a difference!). Drain and rinse well again.

2. Place rice in a pot with coconut milk, salt, vanilla bean (seeds and pod) and the indicated amount of water. Bring to a boil, reduce to simmer and cook covered, stirring frequently, until the rice is tender and most of the liquid has been absorbed (you still want a little liquid). Times vary depending on whether or not you soaked the rice: for un-soaked rice, cook 45-60 minutes; for soaked rice, cook about 25-30 minutes. Add maple syrup and fold to combine. Remove from heat and set aside.

3. While the rice is cooking, prepare all the fruit that you would like to accompany the pudding.

4. To assemble, scoop out desired amount of black rice into a bowl, top with fruit, toasted coconut, and a drizzle of coconut milk. Enjoy

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