This is a creamy, delicious way to start your day. If you want something sweet, you can add a bit of pure maple syrup, which instantly will blur the border between breakfast pudding and full-on dessert.
Serves 3-4
Ingredients
1 cup forbidden black rice, soaked overnight
1 can coconut milk
½ cup water
½ vanilla bean or 1 t. vanilla extract
pinch of salt
1/3 cup coconut flakes, lightly toasted
banana, sliced
Directions
A day ahead: Soak rice in water for 12-24 hours. (Soaking is a must, as it affects the cooking process significantly.)
To prepare rice: Drain rice and rinse well. Place rice, coconut milk, water, vanilla bean, and salt in a medium saucepan and bring to boil on high heat. Once boiling, cover and reduce heat to low to simmer for 25-30 minutes, stirring frequently. The rice is done when tender and most of the liquid has been absorbed. Remove from heat. If you like a bit more sweetness, adding 1 T. of pure maple syrup is delicious.
To toast coconut flakes: heat a small skillet over medium heat and add coconut flakes, stirring constantly until flakes are golden brown and fragrant (about 3-4 minutes).
To serve, spoon rice into serving bowls with some fresh coconut milk, and top with banana slices and toasted coconut flakes. Enjoy!
