Handmade: Vegan Creamy Coconut and Black Rice Pudding
A simple, satisfying breakfast bowl to celebrate World Vegan Day.
1 cup 200g black rice (soak overnight)
1 can 400mls coconut milk
1/2 cup 125mls filtered water
1/2 tsp ground cinnamon
1/4 ginger bowder
pinch of himalayan salt
1 vanilla pod
2 tbsp rice malt syrup
1/2 cup blueberries (optional, but so delicious).
Fresh seasonal fruit
1. Rinse and drain your pre-soaked rice
2. Transfer the rice into a pot and add the water, coconut milk, cinnamon, ginger and salt. Cut the vanilla stick in half and scrape out the seeds. Put both the seeds and the empty stick into the pot and bring mix to the boil.
3. Once boiling, reduce the heat and allow to simmer. Place a lid on the pot and let cook until liquid has absorbed (25-30 minutes), stirring periodically.
4. Once the rice is soft and swollen turn off the heat. Remove the vanilla stick and stir through the syrup and blueberries.
Divide equally between four plates and serve with toppings. Best served warm.
Recipe by Sabrina Sterk.