Trust me when I say this black rice porridge is literally one of the most delicious things I’ve eaten. I can’t believe I’ve waited till now to start making this, lol. And you should most definitely cook it with the hazelnut cream – delish!
Soaking the rice the night before helps decrease cook time and improve digestion BUT if you forget don’t stress. Just make sure to give it a good rinse until water runs clear.
1 cup black rice – washed and soaked in water for 8 hours / overnight
1 14-oz can full-fat coconut milk
2 cups water
1⁄2 cup hazelnut creamer – I used a dairy-free kind
1 teaspoon sea salt
1⁄2 cup coconut nectar – can sub for maple syrup
Fresh mango – cubbed
Dried coconut chips
A heaping tablespoon of thick coconut cream (the fatty part on the top of a coconut milk can)
01. Drain the black rice and add to medium heavy bottom pot. Add the canned coconut milk, water and hazelnut creamer, set on high heat and bring to a boil.
02. Next add the salt and coconut nectar. Stir well till combined.
03. Cover and reduce heat to low to simmer, stirring every few minutes, for a total of 35-40 minutes. You will know when it’s ready when it starts to feel thick and resistant and the rice has absorbed 2/3 of the liquid.
04. The porridge will thicken as it cools. Serve hot or chilled with additional coconut milk for desired consistency. Then top with fresh mango, chopped hazelnuts, coconut chips and coconut cream.
NOTE: leftover can be stored in the refrigerator in an airtight container for up to 5 days. It will thicken up further, simply add some of your favourite non-dairy milk to thin it out.