Recently, I really enjoy having a warm bowl of porridge in the morning for breakfast. Because I need to clean up my pantry, I accidentally found a pack of black rice. Moreover, since I have been experimenting with different grains in my porridge for more breakfast alternation, I created this Black Rice Pudding as an experiment. Check out my quinoa porridge and steel cut oats recipe.
As much as I love having black rice for dinner with my vegan curry and tofu scramble, it would be a nice to try making some black rice pudding with it and see how it goes. The result was a creamy, comforting and filling breakfast pudding. It can be served warm or cold, with fruits, granola and raw cacao nibs.
This recipe, similar to my quinoa porridge recipe, can be made using a crockpot. It’s therefore perfect for people who don’t bother making an effort to make breakfast in the morning. You can cook a large batch in advance and keep it in the fridge for 3-4 days. Or you can also have it as a breakfast on the go on those busy days.
Black Rice Pudding (Vegan, Gluten-free, Refined Sugar-Free)Course: BreakfastCuisine: AsianDifficulty: Medium
1/2 cup black rice
1/4 cup coconut milk
7/8 cup of almond milk
1 zucchini (shredded)
1 cup water
1/2 tsp ground tonka bean (optional but recommended)=
2 tsp cinnamon
- Prepare this the night before you wish to have this. Shred the zucchini and squeeze as much water as you can from them.
- Mix everything in an oven safe pot and place the pot into the slow cooker.
- Slowly pour water into the bottom of the slow cooker until its level is about 1 inch below the top of the pot.
- Cover and cook on low for 8 hours. Stir before serving.
- Serve with your choice of toppings.