Black Rice Breakfast Pudding

Black Rice Breakfast Pudding
ingredients
all
1 cup forbidden rice
washed and soaked
3/4 cup coconut milk
1 1/2 cups homemade cashew milk
2 cups filtered water
1/2 cup coconut flakes
toasted
1/4 cup pumpkin seeds
toasted
2 whole banana
sliced
sea salt
pinch
honey
to sweeten
This creamy dish can serve as breakfast or dessert and is incredibly versatile. Any fruit can be used to top and adding spices such as fresh nutmeg, cinnamon or cardamom makes it that much more decadent. Perfect for a chilly, winter morning. Black rice is antioxidant rich, containing the same amount as blueberries and swims in fresh nut milk, full of good proteins making this a optimal option for a balancing diet!
1
Drain and rinse black rice. Put in medium, heavy bottom pot and add coconut milk, cashew milk and water and salt, bring to boil.
2
Cover pot and reduce to low heat, simmer for 1 hour.
3
Stir porridge every 15 minutes or so to prevent sticking.
4
In medium skillet, toast coconut and pumpkin seeds separately, do not walk away, they will burn.
5
Spoon porridge into bowls, add honey or desired sweetener.
6
Top with sliced banana, coconut and pumpkin seeds.
7
Serve immediately.
source: adapted from At Home in a Whole Foods Kitchen