Gluten-Free, Soy-Free, Vegan, Corn-Free
Cost of Ingredients: $$ Time: Cooking 3-4 hours in Crockpot, Assembly: 5 mins
I love breakfast. It might have something to do with the fact that I usually wake up hungry. Or the possible combination of sweet and savory dishes. I’m not sure. My dietary restrictions have made breakfast a little more complicated, but this dish is one of my favorite easy week-day things to have. It’s filling, healthy, and there are plenty of flavor combination possibilities to make sure I don’t get sick of it too quickly.
After a little experimenting with soaking and cooking on the stove-top, I realized that the easiest way to make this black rice pudding is in my crockpot. Now I usually forego soaking the rice, and just add it with the milk and water to my crockpot at night, set it on low for 4 hours, and enjoy warm breakfast in the morning. (After the 4 hours my crockpot automatically switches to a warm setting, and continues to stay that way for 8 hours, which is ideal for overnight breakfast cooking)
One batch gives me about 3 servings. I keep what I don’t eat on the first day in a jar in the fridge, ready for the next few weekday breakfasts.
I often top the rice pudding with coconut flakes, pecans or walnuts, cocoa nibs, fruit (I usually have frozen raspberries on hand), pepitas, and bee pollen. A little maple syrup and some cinnamon and cardamom round out the whole thing.
No nuts in this bowl, but I found red currants at my local grocery store that week, their tart flavor was great with the sweetness of the coconut and maple syrup!
Adapted from my friend Jill’s recipe here.
1 cup Forbidden black rice*
3 cups milk substitute of choice**
2 cups water
pinch of salt
- Cook rice with milk, water, and salt in slow cooker for 3.5 to 4 hours on low.
- Serve warm (or reheated the following day) with toppings of choice.
*I found this at Whole Foods, and while $4 seems a bit steep for rice, it’s healthy, delicious, and 1 16oz bag makes 6 breakfasts for me, so it’s worth it for the breakfast variety. I’ve also seen it sold on Amazon if you would like a larger quantity for a bit less money.
**I use unsweetened vanilla coconut milk, but any milk substitute (or real milk, for that matter) should work well.
***Nuts (pecans, walnuts, pistachios all work, and if you can eat them, try almonds or hazelnuts); Coconut flakes (I like the large unsweetened ones); Pepitas (or other seeds); Cocoa nibs add a healthy, slightly bitter chocolate crunch; Fruit: berries of all kinds add great sweetness and sometimes a slightly tart flavor, mango works for a tropical flavor, apples and pears with craisins for a bit of fall; Local bee pollen is a great addition if you suffer from allergies; maple syrup or honey if you like it a little sweeter.
Let me know if you try other toppings!