Recipe – Black (forbidden) Rice Coconut Pudding
As you probably have noticed I have a small obsession with black rice these days. They are just so darn tasty and this breakfast recipe is such a treat, that we use it as a snack or dessert as well. Love how the rice turns the pudding this dark purple colour. These bad boys packs some serious antioxidants. The deep black/purple color is an indication of its high anthocyanin antioxidant properties, similarly to antioxidant berries like blueberries and black berries.
1 cup / 200g black rice (soaked overnight)
½ cup water
2 cups (1 can) full-fat coconut milk
1/3 ripe banana
1 whole cinnamon stick
¼ tsp cardamon
¼ tsp sea salt
⅓ cup pistachios, shelled and unsalted
shaved toasted coconut
1.In a bowl, soak the black rice in water for at least 8 hours or overnight. Drain and rinse well.
2.Add rinsed rice, water, coconut milk, salt, cardamom and the whole cinnamon stick to a covered saucepan over medium heat. Bring to a boil, reduce to simmer and cook covered, stirring gently, until the rice is tender and most of the liquid has been absorbed and the pudding has thickened (about 25-30 minutes)
3.Turn off the heat and set aside and let cool
4.Transfer the mixture to serving bowls. Refrigerate for at least twenty minutes and serve at room temperature or chilled.
5.Top each bowl with diced papaya and persimmon and add shaved coconut and pistachio nuts on the top
In chinese medicin the black rice has been known for being good for the kidneys, stomach and liver.