Black rice tastes similar to brown rice and is an attractive component of pilafs, stir fries, etc. Black rice gets its color from anthocyanin, which is the same pigment found in blueberries and eggplant. It can be sticky depending on how you cook it, which is good for this recipe.
2 cups cooked black rice
1/2 cup coconut cream
2 teaspoons nutritional yeast
big pinch cinnamon
2 tablespoons maple syrup, or more if you like it sweeter
big pinch salt
Stir all ingredients together in a pot and bring to a simmer. Cook a few minutes until heated through and thick. Serve with banana slices and more cinnamon sprinkled on top.
To cook black rice: add 1 cup black rice and 3 cups water to a pot. Add a little salt and bring to a boil. Cook about 30 minutes until rice is tender. Drain. Or, soak the rice in water overnight. Drain and cook in 1 1/2 cups water for about 15-20 minutes. The second method will result in stickier rice, which is good for porridge.