Forbidden Rice Breakfast Puddings
Who doesn’t love having a substantial breakfast ready to go for busy mornings? (Hello back-to-school!) These Forbidden Rice Breakfast Puddings are easy to make ahead of time — whip them up now and enjoy over the next 3 days. The Forbidden Rice makes them substantial and filling. Forbidden Rice (also known as Black Rice) is packed with protein, fiber and tons of brain healthy phytonutrients. The bananas, mango and berries make them irresistible. But you can top these grab-and-go breakfast jars with anything you like.
Forbidden Rice = An irresistible brain healthy superfood
Forbidden Rice has a firm, chewy texture that keeps its shape after cooking, making it perfect for folding into a pudding. The anthocyanin content of Forbidden Rice is off the charts. This potent antioxidant has been shown to prevent amyloid protein (a key feature in Alzheimer’s disease) from unfolding and forming plaques. Just like in black and blue berries, anthocyanin gives the rice its deep purplish/blue color. Spoon for spoon, Forbidden Rice contains even more anthocyanins than blueberries. You can read all about why Forbidden Rice is my favorite brain healthy grain here.
Some of the cooked rice is whizzed in a blender with almond milk and bananas. Then more black rice is folded in to make a “pudding.” Top with whatever you like — here we used mango pureed with lime and seasonal berries. Toasted nuts, chia seeds, or shredded coconut would also be good. Store in the fridge overnight for an one-the-go breakfast.
Can’t find Forbidden Rice? Feel free to use brown rice instead. Whichever rice you use, be sure to overcook it slightly so it will puree up nicely into pudding. Oh, and these puddings aren’t just for breakfast. Serve them for dessert in a mason jar or martini glass.
When breakfast is already made, it leaves time to do some of the other things known to keep the brain healthy. Morning meditation session, anyone?
Prep Time | 20 minutes |
Cook Time | 1 hour |
Passive Time | 2 hours or overnight |
Servings |
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- 1 cup forbidden rice black
- 1 mango
- 1 lime juiced
- 1 cup almond milk
- 2 ripe bananas
- 1 tablespoon vanilla extract
- 1 tablespoon honey optional
- toasted hazelnuts or almonds optional
- coconut flakes optional
- chia seeds optional
- fresh berries optional
- powdered berries optional
Ingredients
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- Set out 4 half-pint jars or bowls.
- Cook forbidden rice: After rinsing well, place rice in medium saucepan with 2 cups water. Bring to a boil then lower the heat and simmer until the rice is plump and chewy. Or cook in a rice cooker according to its directions. (Overcook slightly.) Let cook and drain off any excess water.
- Peel the mango and place in a blender with the lime juice. Blend until smooth and set aside.
- Peel the bananas and place in the blender. Add almond milk, 1/3 of the cooked forbidden rice, and the vanilla extract. Puree until smooth. Taste; add a spoonful of honey if desired.
- Pour the banana and almond milk mixture over the rest of the rice in a large bowl and gently combine.
- Divide pudding between 4 jars or 4 bowls. Divide puréed mango evenly over each pudding. Top each with whatever toppings you like, such as fresh berries, toasted chopped hazelnuts and a sprinkle of chia seeds. Note: Some toppings will be best if added just before serving.
- Cover the jars or bowls with lids or plastic wrap. Refrigerate overnight or for up to 3 days.
Forbidden Rice (Black Rice) can be cooked on the stovetop, in a rice cooker, or in an Instant Pot. To cook in an Instant Pot, use the "Rice" setting and it will be done in about 30 minutes.
Be sure to overcook the rice slightly. Taste the rice to make sure it cooked through and chewy to the bite. Whichever cooking method you use, it helps to let the rice steam for about a half hour after cooking with the lid on.
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