Ingredients

The following ingredients have 4 Servings
  • 1 cup uncooked short-grain black rice, cooked according to package instructions (do not season)*
  • 3/4 cup full-fat canned coconut milk, scooped from the top of a can that has been chilled overnight
  • 1/2 cup filtered water
  • 3 to 4 tablespoons pure maple syrup, to taste
  • 1 tablespoon coconut oil
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly-ground nutmeg
  • Pinch of fine-grain sea salt
  • 1/2 cup raisins ((optional))
  • 1/2 cup pomegranate seeds//arils

Instruction

  • In a medium saucepan, whisk together the coconut milk, filtered water, maple syrup, coconut oil, cinnamon, nutmeg, and sea salt over medium-high heat until combined. Add the cooked black rice, and use a large wooden spoon to stir. Bring to a boil, reduce heat, and simmer, uncovered, for 10 minutes or until the about half of the liquid has been absorbed and the pudding is thick and creamy, stirring occasionally. Add the raisins (if using), and simmer another 3 minutes to soften.
  • Divide between 4 serving bowls or glasses and garnish with the pomegranate seeds. Serve warm or chilled.