A recent study found that the antioxidant content of black rice was about six times higher than brown or white rice. Just as importantly, it’s so pretty and crazy delicious!
Servings
4
Prep time
Cook time
Recipe
GF, VG
Ingredients
- Rice
- 1 cup black rice
- 2 cups coconut milk
- Sweetener of choice, to taste
- Roasted Rhubarb
- 1 bunch rhubarb, stalks trimmed and cut into 3–4cm batons
- 4 tbsp sweetener of choice
- 1 tsp vanilla bean paste
- 2 tbsp orange juice (optional)
Method
- Preheat oven to 180ºC.
- Place the black rice and coconut milk in a saucepan and bring to the boil.
- Reduce heat to a bare simmer and cook, covered for 35–40 mins or until softened.
- Sweeten to taste using preferred sweetener (I used a few drops of liquid stevia).
- If required, add a touch of extra coconut milk to bring the rice to a lovely creamy consistency.
- Toss the roasted rhubarb ingredients together in a bowl, then spread out in a single layer on a baking tray and bake for 10–15 mins.
- Serve the rice with a luscious dollop of coconut yoghurt and rhubarb on top.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
