Black rice (also known as the “Forbidden Rice”) is chock full of antioxidants including anthocyanins! What are those, you ask? They are the pretty purple and dark red pigments that color and add valuable nutrients found in blueberries, grapes, blackberries, dark cherries, raspberries and acai berries!! It’s also fiber-rich and lord knows we all need more fiber!
I tasted black rice for the first time recently in a delicious salad. This recipe is inspired by that dish and the taste of summer! I hope you enjoy!!
- 1 cup of black rice
- 4 – 5 cups of water
- 1 cup canned coconut milk
- 1/8 cup raw sugar
- 4 pineapple spears, grilled
- 2 diced jalapeños
- 1/4 cup of chopped cilantro
- Handful of raw cashews (optional)
Rinse and drain the rice, place in a large saucepan. Add enough water to cover rice. Bring to a boil, then simmer for about 45 minutes, stirring occasionally until water is absorbed. If there is extra water, just drain it off.
Add coconut milk and sugar and continue to cook until rice has desired consistency and thickens.
Next, stir in the grilled pineapple, jalapeños and cilantro and voila!! Sprinkle raw cashews on top, if desired. This dish is delicious served warm or cold!!