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

  1. In a medium saucepan, mix 2 cups water, rice and almond/coconut milk, and bring to a boil over medium-high heat.

  2. Reduce heat and simmer uncovered for 45 minutes or until rice is tender, stirring occasionally.

  3. 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.

  4. When the rice is tender, add the stevia and salt.

  5. 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.)

  6. Taste and adjust seasoning and stir in coconut cream.

  7. Spoon into individual bowls.

  8. Allow to cool for 45 mins so less starch is absorbed by the body and the black rice acts like a resistant starch/fibre. 

  9. Stir in protein powder or serve with eggs or other protein.

  10. 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. 

Vicki Witt

Clinical Nutritionist, Holistic Coach, Certified LEAP allergy therapist, Reiki Master

BS (Nutr & Food Sci) PG Dip Clin Nutr RNutr

Proud to service all USA and AUS states.

Copyright © 2018 All rights reserved Vicki Witt Nutrition| Website Created by Goober.com.au

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