Coconut Mango Black Rice Breakfast Pudding
Coconut Mango Black Rice Breakfast Pudding
Serves 4 | Prep time: 5 minutes | Cook time: 45 minutes | Total time: 50 minutes
Ingredients:
- 2 cups (480 ml) water
- 1/2 cup (120 ml) unsweetened fortified nondairy milk of choice (almond, hemp, rice, etc.)
- 3/4 cup (180 ml) canned coconut milk, divided
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3/4 cup (135 g) black (forbidden) rice
- 2 Tbsp maple syrup
- 1 tsp lime zest
- 1 cup (165 g) chopped ripe mango (fresh, or frozen and defrosted)
- 1 ripe banana, sliced
- Flaked or shredded unsweetened coconut, for serving (optional)
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- In a large saucepan, place water, nondairy milk, 1/2 cup coconut milk, vanilla, salt and black rice. Bring to a boil, then immediately reduce to low and simmer, covered, for 45 minutes, or until rice is cooked through and liquid has been absorbed. Remove from heat and gently stir in maple syrup and lime zest.
- Divide rice pudding between 4 serving bowls and top with equal-size portions of mango and banana. Top each bowl with 1 Tbsp coconut milk and flaked coconut (if using) right before serving.
Notes:
Storage tip: Pudding will keep in an airtight container, refrigerated, for 5–7 days.
Reheating tip: Pudding can be eaten cold or at room temperature, but to reheat, add to a small saucepan with a splash of nondairy milk; heat over low, stirring occasionally, until desired temperature is reached.
Make it soy-free: Use a nondairy milk other than soy milk.
Nutrition Information Per Serving:
Nutrition information per serving: 318 calories, 11 g total fat, 8.7 g saturated fat, 0.7 g polyunsaturated fat, 1.1 g monounsaturated fat, 0 mg cholesterol, 181 mg sodium, 423 mg potassium, 52.4 g total carbohydrates, 3.8 g fiber, 17.9 g sugar, 4.7 g protein, 6% calcium, 7% iron
