Coconut Black Rice Pudding with Mango & Cacao Nibs

I write this from a screen porch in Michigan. There is a storm brewing. It’s hot and windy and dark and smells like rain. Heaven! It feels almost tropical here this morning, which is perhaps what inspired the resurgence of this Indonesian breakfast.

Not only does black rice look sexy, but it packs a punch in terms of health benefits (more on those below). If you ever find yourself becoming a bit of a broken record in terms of your breakfast creations (I often find myself in a big porridgy rut), black rice pudding is just the thing to pull you out!

This breakfast lasts well so keep your left overs! I also use mango and pineapple interchangably depending on what I’m able to get my hands on.

(serves 3)

1 cup Black Rice
1 cup Coconut Water
1 tin Organic Coconut Milk
1/2 tsp Cinnamon
1/2 tsp Vanilla Extract
Pinch of Pink Himalayan Salt

To Serve:
1 small ripe Mango, diced  
Coconut Flakes
Cacao Nibs
Bee Pollen
Some extra Coconut or Almond Milk to drizzle

- Soak the rice in a cup of water over night or for an hour before cooking.
- Drain the rice and put it in a pan along with the coconut milk, water, and spices.
- Bring to a boil and then reduce the heat and simmer for 40-45mins. The rice will retain a bite so be careful not to over cook it.
- Serve up with coconut flakes, cacao nibs, and bee pollen.  

Health Benefits...
- Black rice is full of anthocyanin antioxidants, which are associated with helping to prevent cardiovascular disease, protecting against cancer that can be caused by free radical damage, improving brain function, reducing inflammation. It supports heart health by reducing LDL (”bad”) cholesterol. Black rice also aid detoxifaction and the cleansing of harmful toxic-build-up in the liver.