Coconut Black Rice Porridge

A while back, I decided to make a risotto recipe that called for black rice. In my infinite wisdom, I bought six pounds of  Lotus Foods Forbidden Black Rice online in order to avoid paying shipping costs. You should have seen my boyfriend's face. He claimed our apartment looked like we were hoarding food aid for USAID. Since this misguided attempt at buying in bulk, I have been looking for recipes that use black rice. For those that have tried it, it is a yummy, whole grain alternative to white rice that turns dishes a beautiful purple color. This morning I decided to make Coconut Black Rice porridge for breakfast.

This recipe is a kind of an East meets West version of rice porridge. The coconut milk and black rice are similar to an Thai rice pudding while the rose water and citrus give it a Turkish flair similar to Sütlac. The dates help to add some natural sweetness but if you like a sweeter breakfast feel free to add a bit of sugar as well.

Coconut Black Rice Porridge* - Serves 2

For black rice:

1 1/4 cups of water

1/2 cup of black rice

For rice porridge:

6 finely chopped dates (and a few for garnish)

2 teaspoons of rose water (optional)

1/2 cup of full fat coconut milk from a can

3/4 cup of milk or milk substitute (I used So Delicious unsweetened coconut milk but you could also use regular milk). For a more decadent treat, use all full fat coconut milk

1 teaspoon grated orange zest

1/2 teaspoon vanilla extract 

1 piece of a  cinnamon stick

1-2 tablespoons of coconut sugar or brown sugar (optional)  

Instructions

1. Bring the water and rice to a boil in a small heavy-bottomed saucepan. Reduce temperature to maintain a simmer, cover, and cook until the rice is tender yet still slightly chewy, about 30 minutes. Some water will remain (do not drain).

2. While the rice is cooking, place the chopped dates in a small bowl and drizzle with 2 teaspoons of the rose water.

3. To finish, add coconut milk, milk, 1/2 teaspoon of the orange zest, cinnamon stick, vanilla, 1/2 the dates and sugar (optional) to the rice. Return to a boil over medium-high heat, stirring several times. Decrease the heat to maintain a gentle bubble and cook, uncovered, for 15 more minutes, stirring every few minutes or so. The consistency should be creamy yet soupy.  Remove the saucepan from the heat and remove the cinnamon stick. Stir in the remaining chopped dates and the remaining 1/2 teaspoon orange zest.

4. Divide the rice pudding among small individual bowls. Garnish with a few more sliced dates or orange slices and serve warm

*Adapted from Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More by Maria Speck.