Sticky Black Rice

0 from 0 votes
Recipe by Naomi Sherman
Servings

4

serves
Net Carbs

48.5

grams
Protein

6.3

grams
Fat

4.2

grams


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!

Ingredients

  • STICKY BLACK RICE:
  • 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)

  • ROASTED RHUBARB:
  • 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

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

Nutrition Facts

4 servings per container


  • Amount Per ServingCalories267
  • % Daily Value *
  • Total Fat 4.2g 7%
    • Total Carbohydrate 48.5g 17%
      • Protein 6.3g 13%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.