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Sweet Black Breakfast Rice with Berries

Black rice isn’t the first thing that comes to mind when you think breakfast. But, seriously, when you simmer in coconut milk and add tasty additions like mixed berries, shredded coconut, and vanilla, it transforms into a hearty breakfast and satisfies the sweet factor.

I always like to balance something sweet with a savory edge so I added one of my secret ingredients–smoked black salt.  This dish is a perfect way to use up that last cup of rice that has been lingering in your pantry.  Enjoy!



1 cup wild black rice (long grain variety), soaked overnight

1 14 oz. can of coconut milk

1/2 cup of water (more if needed)

1/2 cup of mixed berries (I used blueberries and raspberries)

1/4 cup of shredded coconut (if you have time, it’s really nice to toast this lightly!)

1-2 tablespoons of maple syrup

A pinch of smoked black sea salt (to top the dish with)

A pinch of Kosher salt


  1. Bring black rice, water, coconut milk, a pinch of Kosher salt, and vanilla pod to a boil, and then lower and cover while simmering for 30 to 35 minutes (if you soaked the rice) and closer to 50-60 minutes if you didn’t soak the rice.
  2. Take the rice off the heat and top with shredded coconut, berries, maple syrup, and black sea salt.




Satisfy your senses,
Amanda (follow me on Twitter!)

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