Black Rice Pudding
i cup black rice
1 quart unsweetened almond milk
2 cups water or coconut water
1/3 cup maple sugar or coconut sugar
1 teaspoon vanilla extract
1 14-ounce can light coconut milk
2 tablespoons maca powder (optional)
In a large saucepan, combine the rice with the almond milk, water, sugar, and vanilla extract, and bring to a boil. Reduce heat to a simmer and cook for 40 minutes, stirring frequently until the mixture has thickened. Combine the coconut milk and maca power (if using) in a small bowl, and whisk until fully incorporated. Add the mixture to the rice, bring to a simmer, and cook for 10 minutes longer, stirring occasionally, until rice is tender and the mixture is creamy. Remove from heat, let cool to room temperature, then refrigerate the pudding until it is well chilled, about 2 hours. To serve, spoon the rice pudding into bowls and top with garnishes, or make a parfait. Pudding will store in the fridge for a week or so, stored in an airtight container.
Adapted from Superfood Snacks by Julie Morris
Sliced bananas, sauteed in some coconut oil and sprinkled with sugar or maple syrup
Whipped coconut cream
Photos are of black rice pudding, whipped coconut cream, and roasted strawberries.
I totally had this for breakfast with bananas mixed in and it was delicious.