bali, bali buddha, black rice, blissology, coconut, desa seni, eoin finn, eoin finn yoga, forbidden rice, gluten free, grains, healthy, natural, recipe, vegan, vegetarian, whole foods, yes retreats, yogue
In Bali, at one of our favorite YES Retreat centers in the world, Desa Seni, they make a delicious breakfast porridge, black rice slow cooked with coconut milk, sweetened with palm sugar and served with fresh tropical fruit. Inspired by our soon to come Bali days (next YES Bali retreat is in March 2013) i made a batch this morning for some visiting yogi friends with forbidden black rice, coconut + cashew cream, bananas and a special coconut syrup that we bought earlier this year from our favorite health food store in Bali, Bali Buddha.
With warm rice (precooked last night in our rice cooker), fresh coconut cream blended with cashews and vanilla and bananas, this hit the right notes, sweet yet not too sweet, chewy yet soft and creamy. A delicious and filling treat that also happens to be gluten free, dairy free, yet simply high in prana-filled tastiness. Here’s my version of Balinese Rice porridge. Enjoy!
- 1 cup of black rice, soaked for at least an hour, then cooked in a pot or rice cooker with 1 1/2 cups of water and an additional 1/2 cup of coconut milk (I used forbidden rice, lundberg farms also makes a nice blend)
- 1 cup coconut and cashew milk (for speed i blended canned coconut milk this morning with presoaked cashews in our vitamix, but i love using fresh coconut meat when it is available)
- 1 generous tsp raw vanilla powder
- pinch of sea salt
- bananas and blueberries or other fresh seasonal fruit
- maple syrup, coconut syrup or agave nectar to sweeten
- toasted coconut flakes for a garnish
- Slow cook the presoaked rice with the coconut milk. You can do this the previous night or soak the rice overnight and cook it early in the morning.
- Make your cashew, coconut, vanilla milk. (You can do this step earlier or on the previous day as well). To make this delicious nutmilk add 1/2 cup cashews soaked in 1 cup water to 1 cup of coconut milk and blend together. Add in the vanilla powder and sea salt. The consistency will be like whipping cream.
- Slice bananas and set aside.
- Layer the rice, followed by banana slices (and or other fruit), followed by the coco-cashew cream in a bowl or glass. Repeat once more.
- Drizzle with some syrup if needed and toasted coconut flakes.