Black Rice-Coconut Risotto: Difference between revisions
Jump to navigation
Jump to search
imported>Mikey (→Notes) |
imported>Mikey No edit summary |
||
| Line 1: | Line 1: | ||
[[File:Coconut-black-rice-risotto-640.jpg|300px|thumb|right]] | [[File:Coconut-black-rice-risotto-640.jpg|300px|thumb|right]] | ||
== Notes == | == Notes == | ||
Cook the black rice the night before | * Makes 2 servings. | ||
* Cook the black rice the night before to speed up breakfast in the morning. | |||
Original recipe | * Original recipe [http://www.bonappetit.com/recipes/2013/01/2013-cleanse/day-4 here]. | ||
== Ingredients == | == Ingredients == | ||
| Line 13: | Line 11: | ||
* 2 tsp maple syrup | * 2 tsp maple syrup | ||
* 2 TBL unsweetened flaked coconut, toasted | * 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 == | == Preparation == | ||
In a small saucepan stir together rice and and almond milk. Bring to a boil. Reduce | # In a small saucepan stir together rice and and almond milk. Bring to a boil. | ||
# Reduce heat and simmer until mixture is thick and porridge-like, about 15 minutes. | |||
# Stir in maple syrup. | |||
# Serve topped with coconut. | |||
Latest revision as of 07:02, 6 January 2014
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
- In a small saucepan stir together rice and and almond milk. Bring to a boil.
- Reduce heat and simmer until mixture is thick and porridge-like, about 15 minutes.
- Stir in maple syrup.
- Serve topped with coconut.