Choc Black Rice Pudding
Ingredients
- 1 cup short grain Black Forbidden Foods rice⠀
- 3 cups unsweetened @nuttybruce or homemade Almond Milk
- 1/2 tsp Cinnamon
- 1 pinch of Himalayan Sea Salt (this will bring out the choc flavour)⠀
- 1/4 cup pure Maple or Pureharvest rice malt Syrup
- 2 tbsp raw cacao powder
- Optional toppings: berries, cacao nibs, &/or vegan dark chocolate chips
- Note: an extra drizzle of maple syrup is always a good idea
Preparation
In a medium pot add the rice, almond milk, cinnamon, and sea salt ⠀
Bring the mixture to a boil, then reduce the heat to low, and place a lid on the pot⠀
Cook for about an hour, or until the rice is tender – don’t be alarmed as your cooking water will turn black - you will need to stir the mixture every now and then to prevent it from sticking to the bottom of the pot ⠀
Once the rice is tender, remove the pot from the heat and stir in the maple syrup and cacao powder⠀
Use your eyes as a guide - if the pudding is looking too thick you can thin it out with a little more almond milk ⠀
Serve this dish warm or (my favourite) allow to cool before putting in the refrigerator to chill & have in the morning. Serve topped with berries and cacao nibs/chocolate chips for some added crunch!⠀