Today I am sharing my coconut black rice pudding recipe. This pudding makes the perfect breakfast bowl. This sweet, creamy, and delicious breakfast can replace your cereal or oatmeal any day!
Up until last year, I had never even seen black rice. Once discovered, I haven’t been able to get enough of it! It works wonderfully as a breakfast dish, because the rice keeps a nice hearty texture.
My coconut black rice pudding recipe includes the ingredients I use when making my forbidden rice breakfast bowls. If you leave out the nut butter, you could enjoy the base as a snack or dessert with your favorite toppings!
This recipe is not overly sweet. If you like a sweeter coconut black rice pudding, feel free to add in 1-2 more tbsp of maple syrup. I included my favorite toppings in this recipe, but you can be as creative as you want!
The Benefits of Black Rice
We use organic forbidden rice for this recipe. Black rice was consumed by royalty and the wealthy in ancient China. It was known as “longevity rice”. Some of the benefits of forbidden rice are that it’s high in antioxidants, a natural detoxifier, and a good source of fiber. You can read more about this amazing rice here!
Coconut Black Rice Pudding Recipe
- 2 cups forbidden black rice
- 1 can full fat coconut milk
- 1.5 cups water
- 2 tbsp pure maple syrup
- 1/2 tsp pure vanilla extract
- 1-2 tbsp nut butter
- 1-2 tbsp plant milk of choice
- fruit, nuts, shredded coconut, etc.
- Rinse your rice in a metal strainer
- Put the rinsed rice into a pot, and cover with coconut milk, water, vanilla and maple syrup
- Stir until all of the ingredients are well incorporated
- Bring everything to a boil
- Lower the heat and simmer with the cover on for 25 minutes. (or once most of the liquid is absorbed)
- Remove the pot from the heat
- Serve immediately or store in the fridge for up to one week.
- Top your bowl with 1-2 tbs of plant milk, nut butter, berries, shredded coconut, etc.
So what do you think? Will you try this delicious coconut black rice pudding recipe? Let me know in the comments! If you need any topping ideas, check out my maple pecan granola!