08 Feb Black Rice Breakfast Pudding
It seems everyone is on the bandwagon studying and adopting lifestyle traits from areas of the world that have a high percentage of healthy, vibrant centenarians. Even celebrity chef Jamie Oliver is in on it!
Awhile back, I caught a segment he did on the health benefits of black rice and how to use it to make a delicious and healthy breakfast. You can see his recipe by clicking here. Intrigued, I picked up a bag of black rice and started experimenting with it. We really enjoyed it as a savoury base for our regular, on-rotation bowls. It has a satisfying, slightly nutty taste and chewy texture. I also thought I would try a sweeter version for use as a dessert or breakfast bowl. After a few searches, I found a lot of recipes that used coconut milk in the cooking process. This is a really nice touch, and coupled with your favourite toppings, you’ve got yourself a yummy treat! I used this recipe by “hey nutrition lady”, swapping out coconut sugar for maple syrup and adding vanilla. You can see her recipe by clicking here.
For this recipe, I prepared the rice in my Instant Pot; however, it can also be prepared on the stovetop but will require more time and more water. 🙂
Why consider black rice?
Rich in anthocyanins – powerful antioxidant that may play a role in cardiovascular health
Rich in Vitamin E
100 gram serving = 8.5 grams of protein
Mineral rich (zinc, copper, iron)
I really love encouraging foods that are both nutrient-rich and cost-effective. Too often, in my opinion, “superfoods” get lauded for their nutrient density; however, they are frequently very expensive. You can buy a bag of black rice at your local grocery store for a few dollars and make a lot of (yummy) meals with it!
Black Rice Breakfast Pudding
1 cup black rice – rinsed and drained
1 cup water
pinch of salt
1 can full fat coconut milk
2 tablespoons maple syrup
1 teaspoon vanilla
Toppings per serving
Banana, orange or other favourite fruit
1 teaspoon hemp hearts
1 teaspoon chia seeds
Toasted nuts and seeds: pumpkin, sunflower, sliced almonds
Combine ingredients in bowl of Instant Pot. Secure valve to “seal”. Using “manual” pressure setting, adjust to 22 minutes. Once finished cooking, allow steam to release naturally for 10 minutes, then switch to “quick release” mode (please be careful as steam is hot!). The rice will look quite watery when done; however, much of this water will be absorbed once it has had a chance to cool. Top with sliced fruit, hemp hearts, chia seeds, pumpkin seeds, almonds….whatever you wish!
Will keep in fridge for several days.