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Black Rice Coconut Milk Recipe

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Coconut Black Rice Breakfast Pudding My New Roots
Coconut Black Rice Breakfast Pudding My New Roots from www.mynewroots.org

Description

Black rice, also known as forbidden rice, is a nutrient-rich whole grain. It has a unique, nutty flavor and a chewy texture. This recipe combines black rice with creamy coconut milk, creating a delicious and nutritious dish that is perfect for any meal.

Prep Time

15 minutes

Cook Time

45 minutes

Ingredients

  • 1 cup black rice
  • 1 can coconut milk
  • 1 cup water
  • 1/2 tsp salt
  • 1 tbsp coconut oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 tbsp curry powder
  • 1 tsp turmeric powder
  • 1/2 cup cashews, chopped
  • 1/4 cup cilantro, chopped

Equipment

  • Large saucepan
  • Frying pan
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method

  1. Rinse the black rice in cold water and drain.
  2. In a large saucepan, combine the black rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low and cover. Cook for 35-40 minutes, or until the rice is tender and the liquid is absorbed.
  3. Meanwhile, heat the coconut oil in a frying pan over medium heat. Add the onion, garlic, and red bell pepper. Cook for 5-7 minutes, or until the vegetables are soft.
  4. Add the curry powder and turmeric to the frying pan and cook for 1-2 minutes, or until fragrant.
  5. Add the cashews to the frying pan and cook for another 1-2 minutes, or until lightly toasted.
  6. Once the rice is cooked, fluff it with a fork and add it to the frying pan. Gently mix everything together.
  7. Remove from heat and stir in the cilantro.
  8. Serve hot and enjoy!

Notes

This recipe can be made vegan by using vegetable oil instead of coconut oil. You can also add other vegetables such as carrots, peas, or spinach to the dish.

Nutrition Info

This recipe makes 4 servings. Each serving contains approximately:
  • Calories: 450
  • Protein: 10g
  • Fat: 27g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Sugar: 3g
  • Sodium: 420mg

Recipe Tips

Toasting the cashews before adding them to the dish adds extra flavor and crunch. You can also garnish the dish with additional cilantro or chopped scallions. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.

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