Fitness — Black Rice Pudding Breakfast

A wholesome breakfast pudding of black rice simmered in coconut milk with vanilla and cinnamon, topped with tropical fruit and toasted coconut.

Ingredients

100 g		black rice, soaked overnight in 500ml water
200 ml		coconut milk, plus extra to serve
125 ml		water
½ tsp	2.5 ml	vanilla essence
¼ tsp	1.3 ml	ground cinnamon
pinch		sea salt
2 tsp	10 ml	maple syrup
2		passionfruit, cut in half
¼ pomegranate		pomegranate arils
80 g		papaya, sliced
30 g		coconut flakes, lightly toasted
—		lime zest, to garnish

Rinse and drain the pre-soaked rice.
Place the rice, coconut milk, water, vanilla, cinnamon and salt in a saucepan over high heat and bring to the boil, stirring occasionally. Reduce the heat to medium-low and simmer, uncovered, for 25–30 minutes or until most of the liquid has been absorbed and the rice is tender, stirring frequently.
Remove the rice pudding from the heat and gently stir through the maple syrup.
To serve, divide the black rice breakfast pudding between two bowls. Pour over some coconut milk and top with the passionfruit pulp, pomegranate arils, sliced papaya, toasted coconut and lime zest. Enjoy!