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Black Rice Pudding

Rice has been a central part of many people’s daily diet for centuries, and to this day it’s still one of the most important foods in many different parts of the world. For years brown rice has been a staple in our house but these days I’m transitioning to using black rice for most every rice recipe including my black rice “pudding”, which is really more of a breakfast cereal than an actual dessert because it’s so super healthy.
Ingredients
  Prunes 8 (Use Organic Variety)
  Organic coconut milk 1⁄2 Cup (8 tbs)
  Water 1⁄4 Cup (4 tbs)
  Pure vanilla extract 1⁄4 Teaspoon
  Cooked black rice 1 1⁄2 Cup (24 tbs)
  Hemp seeds 2 Tablespoon
  Cinnamon To Taste
  Nutmeg To Taste
  Himalayan sea salt To Taste
Directions

Place prunes, coconut milk and water in a small saucepan and bring to a boil; reduce heat to simmer and cook for 4-5 minutes, or until prunes are soft.

Add vanilla extract, cooked black rice, hemp seeds, cinnamon, nutmeg and sea salt to taste. Use a handheld stick blender to process until smooth and creamy.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Breakfast
Taste: 
Sweet
Feel: 
Creamy
Method: 
Boiled
Dish: 
Pudding
Restriction: 
Vegetarian
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4
Story
I got the idea to make the black rice pudding for a healthy breakfast after my friend Chase asked for some outside of the box ideas on what to eat for breakfast.
Subtitle: 
Breakfast Rice

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