Ever since recently learning black rice is the healthiest rice in the world I have been on a major black rice-eating kick. If you aren’t up on exactly what makes black rice so healthy you can learn more about the health benefits, where to buy it, and how to cook it HERE.
Rice has been a central part of many people’s daily diet for centuries, and to this day it’s still one of the most important foods in many different parts of the world. For years brown rice has been a staple in our house but these days I’m transitioning to using black rice for most every rice recipe (including my healthiest rice “pudding” below, which is really more of a breakfast cereal than an actual dessert because it’s so super healthy.) I got the idea to make the black rice pudding for a healthy breakfast after my friend Chase asked for some outside of the box ideas on what to eat for breakfast. So, this is for you Chase 😉 xoxo
Anyway, in my house I like to rotate grains so we don’t eat the same foods over and over and over again. This gives us exposure to a lot of different nutrients found in the many different grains and, I believe, reduces the risk of food intolerance. As a side note, I feel many of the issues people say they have with gluten these days could possibly be because the average person eats a tremendous amount of gluten-containing foods (gluten is ubiquitous in the processed food world and found in everything from breads to crackers, cereals, pizza, etc.) Making gluten-free whole grains, such as black rice, and keeping cooked gluten-free whole grains readily available in your fridge is a simple way to eat less gluten and still get plenty of nutrients and fiber from whole grains.
The Healthiest Rice…This Way & That!
I always make all of my whole grains (including my black rice) in a rice cooker and then I have a nice big batch that I keep in a covered container in the fridge for about 3 days.
It’s really just amazing what all you can do with cooked rice. I made the rice for my Healthiest Rice Pudding recipe on Sunday night and here’s what I did with it:
• On Sunday night I made “Cilantro-Lime & White Bean Rice”…just put everything in a big bowl, added a large handful of chopped fresh cilantro, 3 crushed garlic cloves, drizzle of hemp oil (you could also use extra virgin olive oil), juice from 1 whole lime, unrefined sea salt, and 1 can garbanzo beans (rinsed and drained) and about 1 cup cooked black rice. I served this “healthiest rice side dish” with a big arugula salad and soft boiled eggs on top. Dinner done!
• On Monday night I made “Curried Black Rice”….this was beyond easy and such a hit with hubby! I sautéed 4 crushed garlic cloves, 1 minced green chile and a thumb-sized piece of freshly grated gingerroot in 2 tablespoons extra virgin coconut oil for about 30 seconds, then added ¼ cup diced onion and 2 diced carrots and sautéed until soft. I then stirred in about 1 ½ cups cooked black rice, some chopped cilantro and unrefined sea salt. I topped the curried black rice with some cubed tofu and then did a side of simple steamed spinach. Dinner #2 done!
• On Tuesday I made my “Healthiest Rice Pudding” recipe…all from the same batch of rice I cooked Sunday night. And it is SO easy! You can absolutely eat it for dessert but it makes a very healthy and hearty hot breakfast too. And by the way, if you make a big batch you’ll have breakfast ready for several days.
Ok, so on with the pudding, or breakfast cereal, or whatever you want to call it. …Print
1. Place prunes, coconut milk and water in a small saucepan and bring to a boil; reduce heat to simmer and cook for 4-5 minutes, or until prunes are soft.
2. Add vanilla extract, cooked black rice, hemp seeds, cinnamon, nutmeg and salt to taste. Use a handheld stick blender to process until smooth and creamy.