Adaptogenic Coconut Black Rice Pudding with Butternut Squash (Gluten-Free, Primal, Vegan)

Adaptogenic Coconut Black Rice Pudding with Butternut Squash (Gluten-Free, Paleo, Vegan)

Author: Greens of the Stone Age

Recipe type: Breakfast

Prep time: 30 mins

Cook time: 2 hours

Total time: 2 hours 30 mins

Serves: 2

This Adaptogenic Coconut Black Rice Pudding is antioxidant rich. Maitake mushroom boosts the immune system whilst warming spices and cacao comfort the soul.

Ingredients

For the rice pudding:

½ cup/110g Indigo Herbs Organic Black Rice
1 tbsp coconut oil
1½ cups water
1 star anise
1 small slice root ginger
½ tsp ground cinnamon
¼ tsp ground ginger
⅛ tsp ground allspice
Seeds from 2 cardamom pods
¼ tsp sea salt
½ tin/200ml full fat coconut milk (without gums/additives)
2 tbsp/20g Indigo Herbs Organic Coconut Sugar
1 tbsp Indigo Herbs Maitake Mushroom Powder
1 tbsp Indigo Herbs Organic Cacao Powder
¼ tsp apple cider vinegar

For the toppings:

2 tbsp coconut oil/grass-fed butter/ghee
1 cup/160g peeled and diced butternut squash
2 tsp Indigo Herbs Organic Coconut Sugar
Coconut milk or coconut yoghurt
2 tbsp chopped mixed nuts

Instructions

Soak your rice in filtered hand hot water with 1 tsp apple cider vinegar or lemon juice for at
least 4 hours then rinse thoroughly in a fine mesh sieve and set to one side.
Add 1 tbsp coconut oil to a large heavy-bottomed saucepan and then add the rice. Cook on a medium heat for 2 minutes, stirring continuously. Add the water, star anise, root ginger, ground cinnamon, ginger, and allspice, cardamom seeds, and sea salt to the pan. Bring to a boil then reduce to a low heat and simmer, cover with a lid and cook for 45 minutes. Remove from the heat then remove the root ginger slice and star anise.
Add the coconut milk, coconut sugar, Maitake mushroom powder, and cacao powder, then bring to a boil over high heat. Reduce to a simmer on a low heat and leave uncovered, cooking for roughly 20 minutes. Be sure to stir occasionally to ensure that the rice cooks evenly and doesn't burn or stick to the pan. The pudding should be thick and the rice tender and a little chewy. Stir in your apple cider vinegar then remove from heat and leave to cool, stirring occasionally to prevent a skin from forming.
Whilst your pudding is cooling add your butter to a non-stick skillet and melt on a low heat. Add the butternut squash and cook over moderate heat until browned. Cook for 4 minutes then sprinkle over the coconut sugar and cook for a further 2-3 minutes.
Divide the pudding equally into bowls then pour over a little leftover coconut milk, and top with the butternut squash and 1 tbsp of mixed chopped nuts per person.

Notes

Store the rice pudding in an airtight container within the refrigerator for up to 5 days.

All cup measurements used are UK cup measurements. 1 cup = 250ml, 1 tbsp = 15ml.

Recipe by Greens of the Stone Age at https://greensofthestoneage.com/adaptogenic-coconut-black-rice-pudding-with-butternut-squash-gluten-free-primal-vegan/