Black Rice, Banana and Coconut Breakfast Bowls 2.000

Deb Lindsey for The Washington Post

Dec 31, 2016

Because black rice is high in fiber, this is a warm and comforting dish that may keep you feeling satisifed longer.

Black glutinous rice is the unprocessed whole grain of traditional sticky rice; it’s lower in calories and carbohydrates than white and brown rice. You’ll find it in some health food stores and Japanese markets and via online purveyors. We tested this recipe with Lotus Foods brand Organic Forbidden Black Rice as well, and that's an acceptable substitute.

Make Ahead: The rice needs to be soaked overnight. It can be cooked, cooled, covered and refrigerated a day in advance.


Servings:
2

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2 servings

Ingredients
  • 3/4 cup black glutinous rice (see headnote)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 coin (quarter)-size slice peeled fresh ginger root
  • 1 cup coconut water
  • 1/2 cup cold water
  • 1/2 cup unsweetened plain fresh almond milk (from the refrigerated case)
  • 1 banana, sliced (may substitute a fruit of your choice)
  • 2 1/2 tablespoons pomegranate seeds (arils; optional)
  • 2 tablespoons low-fat coconut milk
  • A few mint leaves, for garnish (optional)

Directions

Place the rice in a bowl and cover it with water. Let it soak overnight.

Drain the rice and rinse it until the water runs clear, then place it in a small saucepan. Add the cinnamon, ground ginger, fresh ginger, coconut water and cold water. Bring to a boil over medium-high heat, then give it a stir, reduce the heat to medium-low, cover tightly and cook for about 30 minutes or until tender. Not all the liquid will be absorbed.

Uncover; stir in the almond milk and increase the heat to medium; after the rice begins to bubble at the edges, cook for about 5 minutes, then discard the slice of fresh ginger.

Divide between bowls. Top with the banana, the pomegranate seeds, if using, and the coconut milk.

Garnish with the mint leaves, if using; serve warm.

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Recipe Source

Adapted from “Skinny Soups: 80 Flavor-Packed Recipes of Less Than 300 Calories,” by Kathryn Bruton (Kyle Books, 2017).

Tested by Bonnie S. Benwick.

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