July 31, 2019

Got some left-over cooked black rice? Bored with your usual oat porridge in the morning? This is a great breakfast prep recipe for those that are too fuzzy-headed to make breakfast. This is also a coeliac, gluten-free and wheat-free alternative to oat porridge. Full of the nutrients and minerals of black rice, it's yet another way to eat this great grain.

Ingredients

  • 200g Grain Guru Black Rice, cooked the night before
  • 60g brown sugar
  • Desiccated coconut or dried fruit
  • 150ml of Coconut milk (or any plant based milk)

Cooking instructions

  1. In a large pot, heat up the 200g of cooked black rice with 750ml of hot water
  2. Let it simmer on medium heat and mix regularly for 30-40 minutes until it has a glue paste-like viscosity
  3. Add in the brown sugar (or agave) and stir it gently
  4. Can be eaten now with coconut milk, desiccated coconut or dried fruit
  5. Or, if you're keeping it for later be sure to let it cool down fully before decanting into storage containers

Kept refrigerated, it can be kept up to 5 days. Reheat in the microwave for 30 seconds.

How did you do? Tag us @grainguru.uk with the hashtags #blackrice #anthocyanins #porridge #vegan #glutenfree #wheatfree #breakfast #grainguru

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