Forbidden Black Rice in Warm Cashew Mylk
I’m about to leave on a wonderful adventure and I did not want to keep you waiting long for this delicious recipe. I’ve had a new love in my life, the star of the pantry and it’s called – Forbidden Black Rice. Legend has it that this ancient black rice was so rare that only the emperors of China were able to enjoy it. Well, that definitely peaked my curiosity and led me to research this forbidden rice further. A-amazing to find that not only it is incredibly delicious, the nutty earthy rich taste of the rice pairs well with nuts such as brazil nuts, pecans and walnuts but add in a creamy mylk such as cashew or coconut and you have yourself the most fulfilling breakfast bowl imaginable.
It has joined my pantry sometime last year and has become not only a staple but has been the star of the show in many dishes (it’s perfect in a leftover dish – served cold or warmed up with spices and let’s not overlook the fact that you can enjoy this rice for breakfast, lunch or dinner) – making the others in my pantry a little envious I might add. Have you heard of Forbidden Black Rice? I bet, you probably have! It has gained quite the popularity in the past little while and I’m now seeing it more accessible at the local food markets. More health food and grocery stores are carrying this delicious nutty rice that turns into a beautiful deep purple colour once cooked.
Why I love black rice so much? Well let’s review its nutritional component more in depth – it is high in antioxidants so move over blueberries and açaí there is a new kid on the block. Anthocyanins are plant compounds that are found in dark purple, blue-reddish hues of food such as aubergines, blackberries, pomegranates, wild blueberries, black rice, black currants, purple cauliflower and cherries (to name just a few). Fruits like wild blueberries obtain their blueish colour from anthocyanins (you can read more about this here). Foods rich in antioxidants help with inflammatory diseases by reducing inflammation throughout the body and they protect us against free radical damage. It will be of no surprise to many of you as to why I love this rice so much – inflammation has been the hot topic of research throughout my studies, in my practice and reducing inflammation and maintaining a healthy body free of flare-ups has been my ultimate goal. Black rice also contains Vitamin E which is key for strong immunity and because it’s high in fiber it helps with detoxification and elimination by nourishing the body from within.
There are so many ways you can enjoy this rice, I’ve chosen to make a simple breakfast recipe but that’s not to say that you can’t have this as a meal later in the day or as a snack in between meals. In fact, I often find myself in the late afternoon enjoying this dish cold. I began by soaking the black rice overnight in fresh water and in the morning draining and rinsing the rice, then cooking over stovetop on low heat for about an hour. You may wish to test it around the 45 min mark to ensure the rice it’s cooked throughout. I love using warming spices even in the summer to add flavour to dishes. Spices, nuts, fruit, a homemade nut mylk and black rice is all you need to make this recipe. Easy, right?!
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- 1 cup Forbidden Black Rice (soaked in 2.5 cups water overnight)
- 2 cups fresh water
- 2 cups of fresh warm cashew mylk
- 1 cup pineapple
- 1 cup blueberries
- ½ tsp. cinnamon
- handful of brazil nuts
- handful of pecans
- ¼ cup maple syrup (or as desired)
- ¼ tsp. cinnamon
- 1 cinnamon stick
- ¼ tsp. cloves
- 1 tbsp. coconut oil
- pinch of nutmeg
- pinch of pink or sea salt
- Soak black rice overnight, drain water, rinse and add to a pot with two cups of fresh water.
- Add spices, cinnamon stick, coconut oil, salt to pot.
- Bring to boil, then lower the heat to low and simmer for 45min-1hour or until cooked through and water is fully absorbed.
- Add fruits, nuts, maple syrup and warm cashew mylk.
What’s your favourite way to enjoy this ancient black rice?
I may be overloading your screen with yet another scrumptious breakfast recipe but why not – two is better then one. Here is another simple recipe that’s so delicious, trust me you’ll be dreaming about it the next day. Ahhh, what’s there not to love about Sundays. Rain, super over the top delicious breakfast recipes and a good book has been my companion today.
- 1 ½ cup of oat flour
- 1 cup coconut milk
- 1 organic free range eggs
- ¼ tsp. vanilla bean powder
- ¼ tsp. cinnamon
- 1 tbsp. coconut oil
- dash of sea salt
- ghee for frying
- toppings: blueberries, cinnamon & maple syrup
- In a large bowl, mix the flour and the egg. Gradually add in the coconut milk and stir everything together.
- Add the salt, cinnamon and vanilla and mix well together.
- Heat the frying pan over medium high heat. Add ½ tsp. of ghee and pour ½ cup of the ladle for each pancake. In a circular motion ensure the batter coats the surface evenly.
- Turn the pancake over after 1-2 minutes, or once the bottom is light brown. Cook the other side.
- Serve warm with maple syrup, blueberries and sprinkled cinnamon.
See you all in a few weeks! You can follow my travel adventures in Europe on Instagram and hope to meet some of you during my trip.