COCONUT BLACK RICE PUDDING
Black rice has become a staple in my cooking. It has many preventative benefits for cancer, diabetes, heart disease & heart attacks. Black rice is a nutrition powerhouse, packed with antioxidants which makes it even healthier than brown rice.
I've become a coconut fiend lately. I had some leftover black rice from dinner so decided to make it into something sweet; a creamy, Thai-style, warm coconut rice topped with fresh fruit & shredded coconut. It's dairy-free & gluten-free, making it a delicious dessert or even breakfast.
INGREDIENTS
1/2 cup cooked black rice
1/4 cup coconut milk (preferably Silk coconut milk)
3 g stevia sugar (2 packets)
1 tbsp fresh shredded coconut
1 tbsp sliced almonds
1 tbsp pomegranate seeds
sliced mango
sliced kiwi
METHOD
Slice mango & kiwi into thin slices. Remove the pomegranate seeds from 1/4 pomegranate.
In a pan, add coconut milk & stevia sugar. Bring to a simmer & add cooked black rice. Mix & gently stir.
Top black coconut rice with fruits, shredded coconut, & sliced almonds.
Enjoy for dessert or even as a breakfast. Add any fruit or toppings of your choice.
Tip: Black rice takes a bit longer to cook than white or brown rice. You can reduce the cooking time by soaking the rice in cold water & in the refrigerator overnight.
XO
Kiran & THE BLANK PLATE
