Coconut Black Rice Cereal
Serves 4
Note that extra cooked black rice can be stored in the fridge 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
2 Tbsp (40 ml) honey
1 tsp (5 ml) vanilla extract
2 cups (500 ml) coconut milk
1 1/2 cup (350 ml) cubed mango
2 kiwifruit, chopped
1/2 cup (125 ml) unsalted shelled pistachios
1. 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. 2. Stir in honey and vanilla; let cool for 5 minutes. 3. Divide among serving bowls and top with coconut milk, mango, kiwifruit and pistachios. Taste and adjust sweetness if desired.
Each serving contains: 1608 kilojoules; 10 g protein; 11 g total fat (3 g sat. fat, 0 g trans fat); 68 g carbohydrates; 6 g fibre; 12 mg salt
source: "Bowled Over", alive Australia #13, Spring 2012
Coconut Black Rice Cereal
Directions
Matthew Kadey, MSc, RD
Matthew Kadey 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).
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