Black Rice and Cashew Porridge

 

Forbidden black rice was once only for consumption by Emperors, but now you can have it for breakfast. It's a great alternative to oatmeal--try it topped with fresh fruit. My version is chunkier and spicier than the original with a few shortcuts in preparation. Lacking cashews, I made it with pine nuts this time and it was still very tasty! Quick tip: check your teeth for unsightly bits of rice before you go to work. 

Black Rice and Cashew Porridge
Adapted from The Simple Healing Cleanse by Kimberly Larson

Serves 4

3 cups water

1/4 tsp salt

1 cup black rice, uncooked

1/4 cashews (soaked overnight) or pine nuts

1/2 tsp ground cardamom

1 cup almond or coconut milk

1 tsp butter

4 dates, pitted and chopped

In a saucepan combine 2 1/2 cups water and salt. Bring to a boil and add the rice. Cover and simmer for 20 minutes or until the water is absorbed and the rice is tender but not mushy. 

Transfer half the rice to a blender and add the nuts, cardamom, milk, butter, 1/2 cup hot water and dates. Blend briefly to maintain some texture, add it back to the saucepan and stir to combine. Serve warm with fruit topping, if desired.