Coconut Black Rice Breaky Bowl | a delicious start to the weekend
Posted on March 15, 2014 by Trace
Coconut Black Rice | Breakfast | Lunch | Dessert
We are addicted to healthy eating and have a huge love for breakfast…breakfast anytime really…could, and do, eat it all day. This is one of those handy recipe’s that adapt particularly well on a weekend. We love it for breakfast but it is also a favourite in a lot of Asian restaurants for dessert. But you could also have it for a summery lunchtime meal chilled by the pool or have it in a steaming bowl on a winters day or night. Did I mention breakfast at any time of the day?!
Recipe read on ⤵
Coconut Black Rice Breakfast Bowl
1 cup / 200g black rice, soaked overnight (if possible)
1 can full-fat coconut milk (reserve a couple tablespoons for garnish, if desired)
½ cup water with soaked rice, 1 ½ cups water with un-soaked rice
¼ tsp. fine grain sea salt
½ vanilla bean (optional)
1 Tbsp. maple syrup (or other sweetener of your choice)
1/3 cup coconut flakes, lightly toasted
Fruits of your choice:
mango 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.
Let us know if you’re a fan of it too..