As autumn settles in and the days start to get a bit cooler here in Berlin, I’ve been reaching for warming and comforting breakfasts to start my days. With the clocks going back at the end of the month, it's a reminder that those cozy, slow mornings are just around the corner. My current favorite is black rice pudding made with creamy coconut milk, with fresh seasonal fruit, which is perfect for chilly autumn mornings. I’m also excited to share that this recipe has been featured in the new Cookbook of the Institute for Optimum Nutrition. It is available online now!
Black rice, often called "forbidden rice," is a nutrient-packed powerhouse, filled with antioxidants that make it an ideal healthy aging food. Though it takes a bit longer to cook than regular rice, I like to take advantage of that time by enjoying a quiet morning meditation. Standing by the stove, watching the rice simmer away, offers the perfect moment to reflect on the things I’m grateful for. Add your favourite chill-out music, and time flies by.
If you’re in a rush, soaking the rice overnight helps reduce the cooking time a little. Even an hour of soaking can make a difference, as it not only speeds up the process but also improves nutrient absorption by reducing phytic acid. Black rice is already high in protein, fiber, and iron, but what really sets it apart is its abundance of antioxidants, especially anthocyanins. These powerful antioxidants, also found in berries and red grapes, are known for their anti-inflammatory benefits and ability to fight free radicals.
The garnishes for this rice pudding aren't just for flavor. Plant-based iron can be tricky for the body to absorb, but pairing it with vitamin C-rich fruits like pomegranate and pear makes a great combination to support iron absorption. Other options like kiwi, berries, or tropical fruits like pineapple and papaya also pair beautifully with the creamy coconut milk and vanilla. To add a little extra sweetness, I like to toss in some chopped dried apple slices or dates.
This black rice pudding is a delicious and nourishing way to start the day, making it the perfect autumn comfort food. I hope it brings warmth to your mornings as we ease into the colder months!
But now, let's get cooking, well you better start soaking the rice and come back tomorrow morning or later as this a fabulous dessert after a light lunch or dinner too !
Warming Black rice pudidng with coconut milk - Serves 3-4
Ingredients: organic if possible
200g black rice, soaked for at least 1 hour, overnight is even better
400ml full-fat coconut milk
200ml of water
30g-40g of dried apple slices or dates - finely chopped
½ vanilla pod - scraped out seeds and pod - optional
1 pinch of salt
3 TBS coconut flakes or nuts of your choice- toasted
1 pear - cut into slices
1 TBS of pomegranate seeds
Method:
1. Drain the rice and rinse well, place in a medium-sized pot, keep 4 TBS of coconut milk for garnish, and add the rest along with the water, vanilla seeds and pod, chopped dired apples or dates, and a pinch of salt to the rice.
2. Bring to a boil, reduce the heat to low, simmer covered for 30-40 min until the rice is cooked, and the liquid is mostly absorbed. Stir now and then, and add some water if needed. You want to have a creamy consistency in the end. Cooking times may vary, so please check the instructions on the rice package for cooking time. Soaked rice usually takes a little less time to cook.
3. In the meantime, prepare the fruit and toast the coconut chips or nuts of your choice. For toasting the coconut chips, simply take a frying pan and toast them at medium heat without oil until slightly golden brown and crisp.
4. Once the rice is cooked, leave it to sit covered for another 5 minutes before serving. Garnish with fruit, 1 TBS of coconut milk, and toasted coconut chips or nuts.
Enjoy and keep warm and well.
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