Sticky Black Rice with Mango & Coconut, a breakfast loaded with antioxidants and both dairy and gluten free.
Sticky Black Rice with Mango & Coconut
Last time I bought black rice, the jar I was pouring into cracked and smashed everywhere and I ended up with stitches in my hand. So I have been holding off doing anything with this second bag, after the scarred image of a kitchen covered in scattered black rice.
The health benefits are amazing though, so it is something I have been wanting to get into our diets for a long time. I used to feed Georgia black rice baby porridge, but haven’t cooked with it since.
Black rice, as with all grains, are best consumed after they have been soaked. Soaking the rice with a tablespoon of yoghurt or whey, helps to unlock the phytic acid and breakdown the enzyme inhibitors, which then makes the iron, zinc and magnesium more bio available. Soaking and then adding a good fat, such as coconut milk makes the rice more digestible.
Sticky Black Rice with Mango & Coconut
- Yield: 4 1x
Description
Sticky Black Rice with Mango & Coconut, a breakfast loaded with antioxidants and both dairy and gluten free.
Ingredients
- 1 cup black sticky rice
- 1 tablespoon plain yoghurt (leave out for dairy free)
- 4 Medjool dates, pitted and roughly chopped
- 1 mango, sliced
- 2 cups coconut milk
- 1 tablespoon coconut sugar or rapadura sugar
- toasted coconut shavings to serve
Instructions
In a large glass bowl, soak the rice overnight in 3 cups of water with the yoghurt. Cover and sit on the bench overnight.
Strain the rice and place into a saucepan with 2 litres of water and the Medjool dates. Bring to the boil over medium heat. Once boiling, reduce heat to low, so it’s at a slow simmer, stirring from time to time. Cook for 50 mins. If the porridge needs thickening, increase heat and bring to a rapid boil, stir constantly until thick enough.
Pour into bowls and top with mango, coconut milk, sugar and toasted coconut.
Notes
To toast coconut place into a dry frypan over medium to high heat and stir constantly til they start to brown.
Black Rice & Organic Coconut from South West Provision
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