Wednesday, September 21, 2011


DUTCH OVEN BLACK RICE PUDDING

2 c black rice 6 cups water
2 TBS cinnamon 1 tsp nutmeg
1 tsp ginger
cook medium on stove in dutch oven or covered pan until soft and water is gone

add
6 cans coconut milk 1 bag coconut
cinnamon to taste
1 cup sweetener: honey, Agave, Stevia, brown sugar or sugar work
can adjust o taste
cook on medium/low until done milk is all absorbed Or if you want to modify this you can use Herbal tea, just add your loose tea or tea bags to the water before adding to the rice. Make sure your waters hot, add a variety, I love adding Marshmellow, Dandelion, Nettles, Fenugreek, ginger, nutmeg, allspice, cinnamon, raspberry, blueberry sage, and many others to mine. I let it steep in the water for at least 15 minutes. If using tea bags remove bag before pouring over rice, otherwise you can cook the herbs with the rice(drain if you prefer) Now your Black rice pudding can be even better for you. I also throw some spices in my coconut milk, generally cinnamon, nutmeg, cloves