This recipe is for parents who want to add a little spook to their breakfast routine. The pudding reheats well, but can also be served cold in lunches the next day.
Course
Breakfast
Cuisine
American
Prep Time10minutes
Cook Time40minutes
Total Time50minutes
Yield5servings
Calories215kcal
AuthorAllie Howe
Ingredients
For the Pudding:
1 ½cupsForbidden Black RiceCooked
2cupscoconut milkcan substitute one cup for another type of milk
3tablespoonsmaple syrup
Optional Flavor Add-Ins:
1teaspoonfreshly ground cinnamon
2cardamom podsremove after cooking
½teaspoonfreshly ground nutmeg
Toppings with Halloween-y Colors:
Orange or pomelosectioned into supremes
Mangosliced
Pomegranate Seeds
Dried fruitraisins or blueberries
Dried coconut
Almondssliced
Instructions
Turn your oven on and set to 325 degrees F.
Dump cooked rice, coconut milk, maple syrup and any flavor add ins into an 8"x8" glass baking dish or enameled Dutch oven and stir.
Cover and cook for 40-45 minutes.
Allow to cool slightly and serve with toppings of your choice.