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
  • 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

Preparation

  1. In a medium pot add the rice, almond milk, cinnamon, and sea salt ⠀

  2. Bring the mixture to a boil, then reduce the heat to low, and place a lid on the pot⠀

  3. 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 ⠀

  4. Once the rice is tender, remove the pot from the heat and stir in the maple syrup and cacao powder⠀

  5. If the pudding is looking too thick you can thin it out with a little more almond milk ⠀

  6. 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! ⠀

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