Black Rice Pudding


  • 1 cup Black Rice (uncooked)

  • 1 2/3 cups Canned Coconut Milk

  • 1/2 cup Water

  • 1/4 tsp Sea Salt

  • 1/2 tsp Vanilla Extract

  • 1 cup Strawberries (sliced)

  • 1 Peach (sliced)

  • 1/3 cup Unsweetened Coconut Flakes

  1. Rinse the rice and add it to a large bowl. Cover with water and soak for at least one hour, or overnight.

  2. Drain and rinse the soaked rice and add to a medium sized pot with the coconut milk, water and sea salt. Cook over medium heat until it begins to boil, then reduce heat to medium-low. Simmer for about 20 to 25 minutes, stirring frequently. Once it is done cooking, stir in the vanilla and set aside.

  3. Divide the rice into bowls and top with sliced fruit and coconut flakes. Enjoy!


Black rice is the most nutritious grain there is - anytime you have a vegetable or grain with a dark color, you're adding phytonutrients. In black rice you're getting extra anthocyanins which are a type of phytonutrients that occur in blueberries, huckleberries and red cabbage. Just imagine, enough purple anthocyanins to make that rice dark black!


Coconut milk has special fats that burn well for energy - you can buy separated MCT oils derived from coconut, but I prefer to just use regular thai style coconut milk. Dairy isn't inherently bad, but this recipe uses coconut milk instead because people often have reactions to dairy.


Peaches and strawberries are both high in vitamin C and antioxidants. Adjust the fruit to use what is fresh and in season.


For a list of personalized recipes for your own health schedule a time to talk here.

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