Black-Rice Breakfast Pudding with Grilled Fruit

Ready to shake up your mornings? Say hello to the prettiest bowl of breakfast we’ve ever seen.

• 1 cup black rice, rinsed and soaked for at least 12 hours
• 2 cups water
• 3/4 cup full-fat, unsweetened coconut milk
• 1 1/2 cups milk (or unsweetened almond milk)
• 1/2 tsp freshly grated ginger
• 1/4 tsp salt
• Honey (to taste)
• Grilled peaches and banana slices (to garnish)
• Toasted pumpkin seeds and coconut (to garnish)

Drain and rinse the soaked rice, and then transfer it to a large pot. Add the water, coconut milk, regular milk, ginger and salt. Bring the mixture to a boil over medium-high heat, then reduce the temperature to low, and let simmer covered for 30 minutes. Remove the lid, stir the rice and cover again. Let the rice cook another 30 minutes, stirring 3 to 4 more times to prevent sticking.

Spoon the cooked rice into individual serving bowls, drizzle with honey and top with sliced bananas, grilled peaches and a sprinkling of toasted pumpkin seeds and coconut.