Black Rice-Coconut Risotto

Notes

• Makes 2 servings.
• Cook the black rice the night before to speed up breakfast in the morning.
• Original recipe here.

Ingredients

• 1 cup of cooked black rice
• 1 1/2 cup unsweetened almond milk
• 2 tsp maple syrup
• 2 TBL unsweetened flaked coconut, toasted

To cook the rice

• Rinse your rice well before cooking it.
• Rice cooker: 1/2 scoop makes 1 cup (2 servings) of cooked rice. Use the brown rice setting.
• On the stovetop: combine 1/2 cup uncooked rice and 1 cup of water. Bring to boil. Reduce to a simmer, cover, and cook for 30 minutes (or until tender). Remove from heat, fluff rice with a fork, and then let it sit for 5-10 minutes, covered.

Preparation

1. In a small saucepan stir together rice and and almond milk. Bring to a boil.
2. Reduce heat and simmer until mixture is thick and porridge-like, about 15 minutes.
3. Stir in maple syrup.
4. Serve topped with coconut.