Coconut Black Rice Breaky Bowl | a delicious start to the weekend

Posted on March 15, 2014 by Trace

Coconut black rice breky bowl

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
Serves 3-4 

Ingredients:
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
pineapple                         banana
papaya                               pomegranate

Directions:

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.

This recipe is by Sarah B of My New Roots – who has a stunning catalogue of healthy whole foods; edible inspirations to share with you. Join her on facebook and Instagram.

Let us know if you’re a fan of it too..

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