Porridge made from black rice, also called “forbidden rice,” is a creative and delicious alternative to oatmeal.
This recipe was inspired by a memorable brunch I had a couple months ago at a tiny neighborhood restaurant, The Sudra, in SE Portland. The Sudra is beloved for its vegan, deeply spiced Indian cuisine.
Black rice has a rich, nutty flavor, chewy texture, and powerful color, while sautéed apples spiked with cinnamon and cardamom take on a beautiful crimson hue, making this bowl impressive enough to serve for weekend brunch.
You can use any type of milk, but for a creamy treat I recommend making it with rich coconut milk. Unsweetened canned coconut milk is available at most grocery stores.
To be able to prepare this breakfast in less than 15 minutes, cook the rice the night before while you’re cleaning up from dinner.
Black Rice Porridge with Sautéed Apples
Yield: serves 4
1 cup black rice, rinsed and drained
1 tablespoon coconut oil
2 Granny Smith (green) apples, peeled, cored, thinly sliced
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom, optional
pinch fine sea salt
1 1/2 cups milk of choice (coconut milk recommended)