Black rice porridge with coconut
POSTED ON November 5, 2010
One of my favorite ways to spend the morning is to get up early, put a pot of some kind of warm breakfast on the stove to cook while I sip green tea and go about my usual routine. Now that the mild mornings of early fall are over, I find myself drawn to some variation of a warm porridge; this year I can’t seem to tire of basic oatmeal.
I wonder if everyone experiences the simple pleasure of a soothing bowl of warm oatmeal? I make mine with thick rolled oats, a pinch of cinnamon and sea salt; cooking it with a good amount of water for about 20 minutes, ensures its creamy texture. While it cooks, I soak chia seeds in a little almond milk. They thicken in about 10 minutes and are stirred into the oatmeal just before eating, giving you an omega 3 boost. (Chia is also an endurance food, which seems perfect for the morning.) I usually add blueberries and/or goji berries to the oatmeal, top it with ground flax and toasted sunflower seeds, and then, for the best part, I pour homemade almond milk over it. On a chilly morning, this is a bowl of heaven.
The other day I had a friend coming over for breakfast and I wanted to make something different, as I wasn’t sure she felt the same way about oatmeal as I do. I did my usual scan of the cupboards and saw forbidden black rice. I also had some left over coconut milk in the fridge…coconut black rice porridge, perfect!
In Bali you often find black rice porridge on the breakfast menus in hotels and street cafes. The Balinese cook the porridge with coconut milk and palm sugar and serve it topped with tropical fruit. I wanted to make a version that was creamy and delicious, but not so rich and sweet. I used a combination of almond milk, water and coconut milk to cook the porridge and the sweetness came from topping it with sliced banana (you can sweeten it further with honey or maple syrup if you like).
I love the way it turned out, the coconut milk providing just a hint of richness, crunch from toasted coconut flakes and a creamy nourishing texture from an hour on the stove or just 20 minutes in the pressure cooker (if you have one).
This is a breakfast to make when you’re up extra early. Luckily it makes enough for 4 and can be reheated for breakfast the next morning…or two!
Black rice has all the health promoting properties as brown rice but with the added benefit of anthyocyanins, a plant based pigment also found in dark berries and acai. This pigment is what gives it a gorgeous deep purple color and it’s antioxidant and anti-inflammatory properties.
Black rice porridge
¾ cup forbidden black rice, soaked over night
½ cup coconut milk
1/2 cup almond milk, plus more for serving
1 cup water
Pinch sea salt
½ cup coconut flakes
Sliced banana to serve
Drain and rinse black rice and place in a medium size pot. Add coconut milk, almond milk, water and salt. Bring to a boil, lower heat, cover and simmer for an hour. Stir porridge every 10 minutes, add a little more almond milk or water towards the end of cooking if porridge becomes too thick.
If you’re using a pressure cooker, bring up to high pressure, lower heat and cook for 20 minutes. Remove from heat and allow pressure to release naturally. Remove lid and stir well.
While porridge cooks, heat a skillet over medium heat, add coconut flakes and toast, stirring constantly for about 3 or 4 minutes or until golden brown and fragrant.
To serve: spoon black rice porridge into bowls, top with sliced banana, toasted coconut and a drizzle of almond milk.