This black rice pudding is perfect for people who don’t bother making an effort to make breakfast in the morning. You can cook a large batch in advance and keep it in the fridge for 3-4 days. Or you can also have it as a breakfast on the go on those busy days.

Black Rice Pudding (Vegan, Gluten-free, Refined Sugar-Free)

Serves

2

Cooking Time

15

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Ingredients

  • 1/2 cup black rice
  • 1/4 cup coconut milk
  • 7/8 cup of almond milk
  • 1 zucchini (shredded)
  • 1 cup water
  • 1/2 teaspoon ground tonka bean (optional but recommended)=
  • 2 teaspoons cinnamon
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Preparation

  1. Prepare this the night before you wish to have this. Shred the zucchini and squeeze as much water as you can from them.
  2. Mix everything in an oven safe pot and place the pot into the slow cooker.
  3. Slowly pour water into the bottom of the slow cooker until its level is about 1 inch below the top of the pot.
  4. Cover and cook on low for 8 hours. Stir before serving.
  5. Serve with your choice of toppings.
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