This delish dish, topped with tropical fruits and shaved coconut, will leave you with one question: can anything this easy be good—and good for you? Actually, yes. Much of this pudding’s nutritional power comes from black rice, which has more protein and fiber than any other rice (take that, jasmine!). Plus, it has the highest amount of antioxidants.
If you’re not feeling fancy, this pudding is delicious topped with orange segments, sliced banana and toasted almonds instead of some of the more exotic fruits.
Place black and Thai sticky rice or sushi rice in large container and cover with 3 inches of cold water. Soak for 8 to 24 hours. Drain and place in fine-mesh strainer lined with cheesecloth. Place in double boiler or over large pot of boiling water. Be sure strainer is not touching the boiling water.
Cover and steam for about 35 minutes over boiling water, or until rice is shiny and tender to the bite but still has a little crunch.
Meanwhile, place coconut milk, sugar and salt in saucepan. Stir over medium-high heat just until sugar is dissolved. Stir in vanilla. Cover and reduce heat to very low. Stir occasionally.
When rice is fully cooked, transfer to large bowl and break up grains with fork. Immediately pour 2/3 of the warm coconut milk mixture over top and fold in to mix thoroughly. Set remaining milk aside. Cover rice with clean kitchen towel and set aside at room temperature for 30 minutes to 3 hours to soften rice.
To serve, spoon rice into little dessert bowls. Pour a little of the remaining coconut milk mixture over top. Garnish with assorted tropical fruit and coconut.
This recipe is part of the So hot right now collection.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.