Ingredients:

• 1 cup Riceberry Black Rice, uncooked 
• 1 cup Coconut Milk 
• 1 tsp Cinnamon, ground 
• 1/8 tsp Nutmeg, ground 
• 1/4 tsp Cloves, ground 
• 2 tbsp Brown sugar 
• Fresh fruit for garnish
• Toasted Coconut flakes for garnish 

Preparation

1. In a double boiler, mix the coconut milk with 2 cups of water and add the rice.
2. Bring to a low heat and add cinnamon, nutmeg, cloves and sugar.
3. Cook slowly, stirring occasionally for 45 minutes. If rice becomes too dry, add water (1⁄4 cup at a time). The pudding should keep a creamy consistency.
4. Once the rice is tender, remove from the heat and allow to cool.
5. Serve 1⁄2 cup of riceberry pudding in a small dessert bowl and garnish with colorful fruits and toasted coconut flakes.

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