Coconut Black Rice Pudding
2 - 2 1/2 cups water
2/3 cup black rice
1 cup almond/coconut milk (Almond Breeze)
3 Tablesp coconut cream
1 Tablesp stevia or monk fruit
1/2 teasp salt
DIRECTIONS
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In a medium saucepan, mix 2 cups water, rice and almond/coconut milk, and bring to a boil over medium-high heat.
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Reduce heat and simmer uncovered for 45 minutes or until rice is tender, stirring occasionally.
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During the last 10 minutes of cooking, make sure to keep a close eye, adding extra water, 1/4 cup at a time, if the rice gets too dry.
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When the rice is tender, add the stevia and salt.
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Simmer for a couple more minutes, or until pudding is desired texture. (Add a little more water for a looser pudding; let cook several more minutes for a drier pudding.)
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Taste and adjust seasoning and stir in coconut cream.
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Spoon into individual bowls.
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Allow to cool for 45 mins so less starch is absorbed by the body and the black rice acts like a resistant starch/fibre.
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Stir in protein powder or serve with eggs or other protein.
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NOTE: This recipe is best made up ahead of time and had cold.
Additional Notes
• You can reduce the cooking time by soaking the rice overnight before cooking. In a medium bowl, cover the rice with cold water and let sit in the refrigerator overnight. Drain and proceed with the recipe, reducing the water to 1-1 1/2 cups and the cooking time to 30 minutes before adding the STEVIA and salt.
Makes 2 serves of 2C 2F. Add 2 Tablesp of protein powder to each serve for 2P.