Forbidden Black Rice Coconut Pudding
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.
Servings: 5 servings
Ingredients
For the Pudding:
- 1 ½ cups Forbidden Black Rice Cooked
- 2 cups coconut milk can substitute one cup for another type of milk
- 3 tablespoons maple syrup
Optional Flavor Add-Ins:
- 1 teaspoon freshly ground cinnamon
- 2 cardamom pods remove after cooking
- ½ teaspoon freshly ground nutmeg
Toppings with Halloween-y Colors:
- Orange or pomelo sectioned into supremes
- Mango sliced
- Pomegranate Seeds
- Dried fruit raisins or blueberries
- Dried coconut
- Almonds sliced
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.
Nutrition
Calories: 215kcal | Carbohydrates: 11g | Protein: 1g | Fat: 19g | Saturated Fat: 17g | Sodium: 13mg | Potassium: 234mg | Sugar: 7g | Vitamin C: 1.1mg | Calcium: 36mg | Iron: 3.1mg