When searching for black rice recipes last weekend, I found a breakfast recommendation I had to try, coconut black rice pudding. Yes, I know that sounds like a dessert, but the author noted that it could be made into a suitable breakfast by adding less sugar.
Coconut Black Rice Breakfast Pudding
Serves 3 to 4
1 cup black rice
1 cup coconut milk
2 cups water
2 tbp brown sugar
1 tsp salt
1/3 cup coconut flakes
Combine rice, water, and coconut milk in a medium saucepan and bring to boil over medium high heat. Once the mixture is boiling, reduce the heat to medium low and let simmer until the liquid has absorbed, approximately 45 minutes. Stir every few minutes.
While the rice is simmering, toast the coconut. Preheat the oven to 350 degrees. Spread the coconut flakes out on a cookie sheet and place in the oven for 4 minutes. The flakes will turn medium brown and smell amazing.
When nearly all the liquid in the pot has absorbed, add the salt and sugar. Stir the rice for another 2 to 3 minutes and remove from heat. Place pudding in bowls and garnish with toasted coconut. If consuming later, store rice and coconut in separate containers.
This pudding was delicious and nicely filling. The toasted coconut added a nice crunch, while the salt helped balance out the coconut milk and sugar. Overall grade: A-.