Black Rice Pudding Recipe
Rice has been a central part of many people’s daily diet for centuries, and to this day it’s still one of the most important foods in many different parts of the world. For years brown rice has been a staple in our house but these days I’m transitioning to using black rice for most every rice recipe including my black rice “pudding”, which is really more of a breakfast cereal than an actual dessert because it’s so super healthy.
Ingredients
| 8 organic prunes | ||
| 1/2 cup organic coconut milk | ||
| Water | 1/4 Cup (16 tbs) | |
| Pure vanilla extract | 1/4 Teaspoon | |
| 1 1/2 cups cooked black rice | ||
| Hemp seeds | 2 Tablespoon | |
| Cinnamon, to taste | ||
| Nutmeg, to taste | ||
| Himalayan sea salt, to taste | ||
Directions
Place prunes, coconut milk and water in a small saucepan and bring to a boil; reduce heat to simmer and cook for 4-5 minutes, or until prunes are soft.
Add vanilla extract, cooked black rice, hemp seeds, cinnamon, nutmeg and sea salt to taste. Use a handheld stick blender to process until smooth and creamy.
Add vanilla extract, cooked black rice, hemp seeds, cinnamon, nutmeg and sea salt to taste. Use a handheld stick blender to process until smooth and creamy.
Chef
