Sticky Black Rice With Coconut Milk

recipe by Naomi Sherman
CATEGORY:

Nutrition Facts

DIETARY REQUIREMENTS: Gluten FreeSugar FreeDairy FreePlant Based
CALORIES
267kcal
protein
6.3g
carbs
48.5g
fat
g
serves
4serves

Introduction

You guys know that I limit carbs in my diet as much as possible.

My body just functions better that way and my auto immune disease flares up way less.

However, if I am going to “indulge” in carbs, I make sure that they are the best quality carbs that I can consume.

Ancient Chinese lore claims black rice was reserved solely for the emperor and the royal family, due to its nutritional profile and healing abilities

And a recent study found that the antioxidant content of black rice was about six times higher than brown or white rice.

Another study, found a potent antioxidant in black rice called cyanidin-3-O-beta-D-glycoside (C3G) is highly effective at suppressing inflammation in the body.

Just as importantly, it so pretty and crazy delicious!

I made luscious roasted rhubarb with this one but you could use any fruit that you desire.

It’s a comforting, delicious, nutritious, hug in a bowl.

I’m going to say it again.
Make it. Post it. Tag me

Enjoy!

The recipe

Ingredients

1 cup of black rice
2 cups of coconut milk.
Sweetener of choice to taste (I find that the coconut milk provides enough sweetness for me but add a touch of liquid stevia for the rest of the family)
1 bunch of rhubarb, approx 250 grams of stalks
4 tablespoons of sweetener of choice
1 teaspoon of vanilla bean paste or a scraped vanilla pod
2 tablespoons of orange juice (optional)

Directions

Step 1
Place the black rice in a saucepan with the cold coconut milk and bring to the boil.
Step 2
Reduce heat to a bare simmer and cook, covered for 35-40 minutes or until softened.
Step 3
Sweeten to taste using your preferred sweetener (I used a few drops of liquid stevia)
Step 4
If required, add a touch of extra coconut milk to bring the rice to a lovely creamy consistency.
Step 5
Cut the rhubarb into 3-4 cm batons
Step 6
Toss all ingredients together in a bowl and then spread out in a single layer on a baking tray.
Step 7
Bake at 180° C for 10-15 minutes
Step 8
Serve rice with a luscious dollop of coconut yoghurt and rhubarb on top
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Tag @naomisherman_foodcreative

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Recipe creator

about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
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