Thai Black Rice Pudding

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Basically all you need to know is that black rice is better than brown rice and brown rice is better than white rice. Kapeesh? Black rice is lower in calories and higher in fibre and protein than the other two. Not to mention, it’s also packed with loads of antioxidants – no wonder it was called ‘the forbidden rice’ by the ancient Chinese and reserved for the mighty emperor only!

We all know Thai food is the bomb so naturally, this thai black rice breakfast (or dessert) pudding is the shizzle. AND it’s EASY and GOOD FOR YOU! Do you reckon I can make it in advertising? Anyways, the recipe calls for a cup of cooked black rice – don’t fret! It’s really easy. Simply cook the black rice in your rice cooker and follow the instructions (water/time) as if you were using brown rice instead. I did this the night before so my rice was ready in time for breakfast.

1 cup cooked black rice ( cold)
3/4 cup coconut milk
2 tbsp honey (or maple if you’re vegan)
1 tsp vanilla extract
1 tbsp unsweetened desiccated coconut

topping:
fruit of choice (typically, mango is used)
more coconut!

Place all ingredients in a small pot on medium heat.

Stir until desired porridge-consistency- DAS IT

To finish, top with fresh fruit (I used Okayama’s renowned white peaches).

Nomnom for breakfast or dessert or whenever!

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