How to make Forbidden Coconut Black Rice with Healthy Harlequin (15 secs)
Channel: The Healthy Harlequin
Date: 2014-10-23

We're inching closer and closer to a ghoulish Halloween and I thought it would be appropriate to make some Forbidden black rice, which just sounds SO spooky and SO off limits. Actually the rice gets its name from ancient China where the royalty prized the dark-hued grain and banned it from common citizens.

If you haven't tried this rice yet, I would HIGHLY recommend. Compared to all the other rices, it has the highest amount of protein and even double to fiber to it's cousin Brown Rice. You get white rice from removing the bran and when you do that, you take away all the nutrients, so Black Rice is swimming in antioxidants and also anthocyanins, which are the nutritious parts of the rice that also give the rice its rich coloring.

I highly recommend soaking the rice overnight (future episode coming up) so that it aids in digestion and nutrient and mineral uptake.

RECIPE: Coconut Black Forbidden Rice Pudding
Makes 3-4 servings

Ingredients:
1 cup Thai black rice, soaked overnight (if possible)
1 can of full fat coconut milk
2.5 cups water 
Pinch of sea salt
Vanilla beans
Spice bag (cinnamon, cardamom pods, cloves, vanilla pod)
1 tbsp. of honey
⅓ cup of coconut flakes, lightly toasted

Fruit suggestions:
grapefruit
mango
pomegranate
passion fruit
starfruit
goji berries

Tips for pressure cooker:
- You need there to be around 2.5 cups of water in with the rice (if rice was soaked before). Add 1/2 cup more if not soaked. 

Add in a good pinch or two of sea salt and vanilla beans are optional
Fasten the lid, and bring it up to full pressure.

Keep on the lowest heat to maintain full pressure, and cook for 25 minutes.
Take off the heat, and let the pressure release naturally for 10 minutes.

Release any remaining pressure, and then fluff up & serve.

For a richer pudding, use full-fat coconut milk. Reserve the coconut cream — the thick layer that rises to the top of the can — and use a little to top each serving before adding the toasted coconut flakes.

Directions for rice:
Rinse off one cup of rice, put in mason jar or bowl, and fill the remainder of mason jar or bowl with water overnight. Drain and rinse well day after.

Place rice in a pot with coconut milk, water, spices and sea salt and vanilla beans are optional. Bring to a boil in pressure cooker with lid off, fasten lid and bring to full pressure, then reduce to lowest heat to maintain full pressure. Cook for 25 minutes.

Take off heat and let pressure release naturally for 10 minutes. Release any remaining pressure, add some honey, then fluff up and serve in small bowls.

To assemble, scoop out desired amount of black rice into a bowl, top with fruit, toasted coconut, and a drizzle of coconut milk. Enjoy.

Directions for coconut and fruits:
While the rice is cooking, toast the coconut by preheating the oven to 350°F. Place coconut on a baking sheet and bake for 5 minutes until golden-brown.

Cut up any of the fruits to also serve on top.
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Healthy Harlequin: Superhero. Cook. Fitness Nerd. And an overall slayer of Bad Health. Her mission? To VANQUISH all the forces of Bad Health once and for all (and have fun with food and get moving-and-grooving again).

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