you've probably had black sticky rice pudding at thai restaurants before, no? rich and soft and creamy. and oh so very sweet. it is served in thailand for either dessert or breakfast, but to me, the american restaurant version is far to sweet to be served as breakfast. rather than adding sugar, i used a small amount of coconut palm sugar - giving the dish just a subtle sweetness and hint of coconut. and rather than coconut cream, you could use almond milk or rice milk or a lighter coconut milk beverage. topped with fresh or dried fruit and toasted shaved coconut, i'd say this breakfast is equally as fulfilling and healthful as a bowl of oatmeal. better tasting than oatmeal and perhaps, even more nutritious since black rice is full of antioxidants. *note, black sticky rice (aka black glutinous rice) is different from wild rice. it is a shorter grain, and almost purple in color. you can find it at most health and specialty shops!
black sticky rice porridge with coconut and date:
1 cup black rice, soaked in 2 cups water for 30-60 minutes
1 cup coconut milk (or almond or rice milk)
pinch of sea salt
1/4 cup coconut palm sugar
1/2 cup pitted dates, quartered
1/2 cup coconut shavings
extra coconut milk for drizzling
soak rice in 2 cups water for 30-60 mins in your steamer or small sauce pan. after it has soaked, turn on heat and let simmer for 45 minutes until rice is cooked and liquid is absorbed. add coconut milk, salt and coconut sugar and simmer at a low temperature for another 30 minutes. if you have raw coconut flakes, toast them in a 350 degree oven on a baking sheet until lightly brown (peek at them every few minutes... they will toast quickly!) to serve, top 2/3 cup porridge with dates, toasted coconut and a few tablespoons of coconut milk (or another rice or nut milk). serve warm! also wonderful topped with raisins, fresh bananas or other dried fruits!