I am no chef but this morning I felt as if I could have been. For a second. Maybe two. I am proud of my beautiful breakfast. The 2:00pm breakfast. It was inspired by an email from @coconutbowls.
I learned to rinse my rice this week. All type of rice. Did you know that? I had no idea. Another thing I have been doing all wrong in my cooking. And in the rare case last night while letting the rice sit for the third rinse, I fell asleep. I wake up to see the rice had sprouted. Not what I wanted to happen but instead of wasting the rice to start again, I proceed. The one cup of rice now looks like three cups. Oh me oh my. I proceed with the one cup of plant based milk and two cups water in the rice cooker. I use the brown rice setting on the rice control panel. Red light indicates it’s a go and I start to set up a few things for my day. In no time rice is ready for me to continue to make the rice pudding. The rice cooker lets me know the rice is ready before the beep. There is a purple brown sort of maroon liquid oozing from the top vent of the rice cooker and out the sides. I am on the phone. I didn’t budget time for mishaps. It was a fun morning. The rice pudding turned out great and so did my smoothie bowl. My recipe below and some photos of course. I of course can’t not take more photos than necessary. I used my iPhone anomy Nikon. More practice the better. Right?
Stay inspired. Stay safe, healthy and eat well.
Thank you for taking the time to read and scroll this post. Let me know if you make this recipe. Leave comments in the recipe section below.
The Earth Bowl
Forbidden black rice
Plant milk (unsweetened vanilla almond and low fat coconut milk my choice)
Fine pink Himalayan salt
Vanilla bean (optional)
Coconut palm sugar
Original Açaí frozen packet by Sambazon
Roasted coconut flakes
Goji berries (optional) I added them after I mixed all my ingredients together. They weren’t originally in my recipe.
the black rice pudding
1 cup rinsed (at least twice) and if you like soaked over night at room temperature and strain with a fine sieve. I use Lotus Foods brand
I cup plant milk (unsweetened vanilla almond milk or low-fat coconut milk are my choice)
2 cups of water
1/4 cup coconut palm sugar
1 Tablespoon of brown sugar (I prefer dark but light works too)
1/4 teaspoon of fine ground Himalayan pink salt
seeds from one vanilla pod
Combine black rice, milk, vanilla (and seeds from vanilla pod too if you like) and water to the rice cooker. Use the brown rice setting. One complete, add sugars and pink salt. Combine well by stirring. Add a bit more milk if you want more fluid consistency.
Remove from the cooker. Let rice pudding cool and refrigerate until ready to build the bowl.
mango açaí smoothie mixture
1 frozen packet of Sambazon original açaí
1 cup of frozen mangoes
1 cup of unsweetened almond milk
2 Tablespoons of agave syrup
1/4 teaspoons of turmeric powder
Dash of cayenne pepper
Blend all ingredients until combined in blender, Magic Bullet or Vitamix.
Toast your coconut on the broiler setting until golden brown in your oven or toaster oven unless you have toasted coconut already then use that. If you don’t have an oven, use a stovetop or single burner and toast in a pot. The toasting happens fast. Don’t go far.
Remove edible flowers from the refrigerator. I almost forgot to use them.
*goji berries optional
Build the bowl by adding rice pudding and then the mango açaí smoothie mixture beside your rice pudding. Add roasted coconut and chopped walnuts. Top with edible flowers. Add dried goji berries too if you desire. Take a picture and enjoy.
The process (photos with the iPhone)
Until Next Time…