Forbidden Rice Porridge (gluten free, soy free, vegan)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1 teaspoon kosher salt
- 2 cups water
- 2 cups forbidden black rice washed and soaked 12 hours in 6 cups of water
- 1 15- oz can full-fat coconut milk
- 3 cups non-dairy creamer (i use hazelnut or vanilla flavo
- 1/2 cup blonde coconut nectar or maple syrup
- dried coconut chips
- fresh mango
- optional: additional non-dairy milk or creamer
- Carbohydrate 12.6933333333333 g
- Cholesterol 0 mg
- Fat 0.2016 g
- Fiber 1.34399996439616 g
- Protein 0.3808 g
- Saturated Fat 0.04928 g
- Serving Size 1 1 Serving (154g)
- Sodium 206.194933336005 mg
- Sugar 11.3493333689372 g
- Trans Fat 0.0388266666666667 g
- Calories 49 calories
Drain the forbidden rice and add to a medium heavy-bottomed (4 quart) saucepan. Add canned coconut milk, creamer, water. Set on high heat and bring to a boil, then add kosher salt and coconut nectar (or syrup) and stir well. Cover, reduce heat to low, and simmer for an hour, stirring often. Stirring will help break down the starches resulting in a creamier texture. As the porridge cools, or is refrigerated overnight, it will thicken. Serve spoonfuls hot or chilled with additional creamer or coconut milk for desired consistency, coconut chips and fresh mango.Note:Forbidden black rice can be found in health food stores or online.This also makes a lovely dessert with a scoop of fruit compote and non-dairy whipped cream (we love Coco Whip by So Delicious).Extra can be stored in the refrigerator for up to 5 days. It will thicken up further, simply add some of your favorite non-dairy milk and stir for desired consistency.Some variations we love: Hazelnut creamer adds a nutty sweetness to the porridge and goes well with sliced banana, chocolate syrup, and cocoa nibs. Sliced peaches or plum with pumpkin seeds and a sprinkle of cinnamon is another tasty variation. In the winter:
