Healthy coconut black rice pudding, an equally perfect breakfast or spa-style dessert. Made with only 5 ingredients, it is vegan, gluten-free, and easy to make.
A Healthy, Thai-Inspired Take on Rice Pudding
I am in love with this little recipe. A simple concoction comprising 3 primary ingredients–black rice, coconut milk, and coconut sugar–plus two (favorite) flavor additions–ginger and lime–it is a beautiful bowl of goodness that can be savored at breakfast (move over oatmeal), post-dinner (super-charged dessert), or any time in between.
Black rice plays the starring role.
What is Black Rice?
Black rice is actually dark purple, a sign of its wealth of antioxidants.
Like blueberries, dark color grapes, and acaí berries, black rice has an especially high concentration of anthocyanin, an antioxidant flavonoid heralded for its all-around and specific benefits for good health. It is also higher in protein and fiber than any other rice, including brown rice and red rice.
And in case you are wondering whether black rice is an esoteric ingredient, I have great news: it has become readily available in large grocery stores and superstores (including my small, Texas town), shelved right alongside other rices. Hurrah!
How to Make Coconut Black Rice Pudding
Transforming the rice into a tropical porridge/pudding takes minimal effort. First, gather the following: black rice, ground ginger, a fresh lime, coconut milk (the canned, full-fat variety), and coconut sugar. You will also need some water and a bit of salt.
First, combine the rice, coconut milk, water, sugar, ginger, optional salt and half of the lime zest in a small saucepan set over medium high heat.
Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for about 50 to 60 minutes until most of the liquid (but not all! you want some creaminess to remain) is absorbed. Stir the mixture occasionally, and add more water, as needed, if the rice is not plumped and tender by the time most of the liquid is absorbed.
Remove the pudding from the heat and stir in the lime juice. You can adjust the other flavorings at this point, too (e.g., another pinch of salt, or a tad more sugar).
You can serve the pudding hot or cold, but I think it is best warm (call me Goldilocks), served with an extra drizzle of coconut milk and a small heap of fresh fruit.
Feel free to double or triple the recipe, especially if you would like several days of black rice pudding for breakfast with almost no effort (other than eating). Enjoy!
In a small saucepan, combine the rice, coconut milk, water, sugar, ginger, optional salt and the lime zest.
Bring to a boil over medium high heat; reduce heat and simmer, uncovered, for 50 to 60 minutes until a majority of the liquid is absorbed, the rice is plumped and tender, and the mixture is thickened into a pudding consistency. (Add more water, as needed, if the liquid is absorbed but the rice is not yet plumped and tender).
Remove from heat and stir in the lime juice to taste.
Serve hot, warm, or cold, with any or all of the optional toppings.
Storage: Store the cooled, leftover porridge in an airtight container in the refrigerator for up to 1 week. Rewarm in a small saucepan set over low heat for several minutes (or the microwave for about 1-2 minutes), stirring until warmed through. Add an extra tablespoon or two of water or nondairy milk as needed.
Tip: The recipe can be multiplied to make 4 or 6 servings (for more people, or for more leftovers).
Milk Tip: Other nondairy milks can be used in place of the coconut milk. Since coconut milk adds so much richness, I suggest changing the quantities to 1 and 1/4 cups nondairy milk and 1/2 cup water if you make this change.
Sugar Tip: Any other sweetener (granulated or liquid) can be used in place of the coconut sugar.