Riceberry Pudding / Porridge

I love this recipe!  First, it’s easy.  Second, it lasts 5 days in the fridge.  Third, it’s versatile, and in so many ways: you can serve it hot or cold, for breakfast or dessert, smoothly blended or chunky.  You can top it with coconut milk, golden raisins, coconut chips, or freshly diced sweet mango.   

This recipe uses Riceberry, a whole grain purple rice from Thailand.  It has all the nutrition of a brown rice (healthy protein and fiber, plus additional antioxidants), but cooks in about half the time.   It’s soft, chewy, and little sticky.  [editor’s note:    

Adzuki beans make this dish hearty and filling.  Native to East Asia, adzukis pack 17 g protein and 17 g fiber per cup (cooked).  Their somewhat sweet and nutty flavor makes them a great option for both sweet and savory dishes.  All that extra nutrition makes this dish a great breakfast because it keeps me fuller for longer, and it’s chock full of goodness.   

Serves 6-8.  10 minutes prep.  30 minutes simmering 

1. Make the rice.  Rinse and place in a heavy-bottom pot with 1 C water. Bring to a boil, reduce heat to lowest setting, cover and cook 25 min.  Let sit covered another 10.  Fluff with a fork.  NOTE: this makes slightly more than 1 C, so save the rest for topping, or add to make a thicker pudding. 

2. If cooking the adzuki beans, put beans in a pot with plenty of water. The general rule is 1 part beans to 4 parts water. Cook until the beans are VERY tender. 45 – 60min.  Drain and set aside. 

3. Using a blender or food processor, blend adzuki beans, 1 cup cooked riceberry rice, coconut milk and coconut sugar together till smooth. Add salt to taste. (I added a heaping ¼ tsp). 

4. Serve with chopped mango or whatever other toppings you’re inspired by.  You’ll find that you have some leftover rice and beans, so if you want to add texture to your pudding, add some and give it a stir. Too thick for your taste? Add more coconut milk! Enjoy.