Coconut Black Rice Cereal
For this recipe, it’s best to use the coconut milk that is available in Tetra Paks or cartons in the refrigerator section of most grocers. Extra cooked black rice can be stored in the refrigerator for up to five days.
1 cup (250 mL) black rice
2 cups (500 mL) water
1 tsp (5 mL) cinnamon
1 tsp (5 mL) ground ginger
3 Tbsp (45 mL) honey
1 tsp (5 mL) vanilla extract
2 cups (500 mL) coconut milk
1 1/2 cups (350 mL) cubed mango
2 kiwis, chopped
1/2 cup (125 mL) unsalted shelled pistachios
Place rice, water, cinnamon, and ginger into medium saucepan. Bring to a boil, reduce heat and simmer covered until all of the water has been absorbed, about 30 minutes. Stir in honey and vanilla; let cool for 5 minutes.
Divide among serving bowls and top with coconut milk, mango, kiwi, and pistachios. Taste and adjust sweetness if desired.
Serves 4.
Each serving contains: 384 calories; 10 g protein; 11 g total fat (3 g sat. fat, 0 g trans fat); 68 g carbohydrates; 6 g fibre; 12 mg sodium
source: "Bowled Over", alive #352. February 2012
Coconut Black Rice Cereal
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
