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Blueberry and Forbidden Black Rice Porridge

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raw vegan Blueberry and Forbidden Black Rice Porridge served in a tin coffee mug

~ raw, vegan, gluten-free, nut-free ~

Black rice is known as purple rice or forbidden rice, and it is currently touted as the healthiest rice.  When it comes to shoes and purses, I have heard the phrase, “Black is the new brown.”  I guess I add rice to that list now.

This is a dish that is quite versatile… meaning you can use different fruits, fresh or dried.  I chose blueberries because I thought they would highlight the blue/purple tint in the black forbidden rice.  Not only that, they complement one another in flavor, drawing out the sweetness in each one.   This may come as a surprise but did you know that black rice contains more anthocyanin antioxidants than blueberries?!

Out of all the types of rice, black rice ranks the highest in the nutrition department. Here’s some information on the different rice colors on their content.

Nutritional Value Per Serving (1/4 cup uncooked):

White Rice: 180 calories, 53 grams carbohydrates, 2 grams fiber, 3 grams protein
Brown Rice: 170 calories, 46 grams carbohydrates, 2 grams fiber, 4 grams protein
Black Rice: 160 calories, 34 grams carbohydrates, 2 grams fiber, 5 grams protein

Below I provided a link that will show you how to either enjoy the black rice either raw or cooked.  If you struggle with digestive issues, I would recommend the cooked route, but you will have to make this call based on your own nutrition needs.  I for one, have to enjoy it cooked and I did just that!  :)   If you are new to forbidden rice (I like referring to it that way because it makes it sound dark and mysterious)  it tastes slightly sweet and nutty.  I also pick up a floral hint, but I can pinpoint which one, it is just-ever-so-slightly-there.   Which in the end, makes it perfect for sweet or savory recipes.

I chose to make a thick coconut milk for this recipe because after mixing the ingredients together and letting it chill in the fridge… it became nice and thick.  You can use a nut milk with this, just be sure to make it rich and creamy.   Enjoy!

a spoonful of raw vegan Blueberry and Forbidden Black Rice Porridge served in a tin coffee mugIngredients:

Yields 1-2 servings


  1. After preparing the rice, add it to a single severing bowl if you are really hungry or divide it into two servings if you are in the mood to share.
  2. Add the coconut milk, agave (or sweetener of choice), chia seeds, vanilla, and salt.  Mix and let rest for at least 15 minutes or place in the fridge overnight to enjoy for breakfast.
  3. Sprinkle with blueberries and cinnamon. Enjoy right away or keep in the fridge for 1-2 days.

7 thoughts on “Blueberry and Forbidden Black Rice Porridge

  1. sue says:

    Corrected eml addy.

  2. Idapie says:

    Oh yum! Strange coincidence that I was making almost the same BEFORE I read this! Only with mixed forest fruits (blueberries, blackberries, strawberries and red currant), chia and 3x rice (brown, black and another type I don’t know the english name for). Again, YUM! Could not wait for it to set in any way tho, only maybe 5 min for the chia to get a bit gooey ;)

  3. Marilyn says:

    I thoroughly enjoyed your recipe for Raw Blueberry and Forbidden Rice Porridge! I substituted raw coconut nectar in place of agave nectar, and blended some meat from a young coconut with coconut water and added a sprinkle of probiotic. I love your website, recipes, your giving spirit, and artistic excellence! love, love, LOVE it!

    • amie-sue says:

      That sounds wonderful Marilyn… there are sooo many options. Way to be creative! Thank you for the sweet words, I cherish them. Many blessings and keep in touch. amie sue :)

  4. Linda St Angelo says:

    Okay Amie Sue, How could I have missed this one? I must have been asleep when you posted this recipe. Of course, I think that is my state of mind most of the time. ha-ha. I love black rice. I made a cooked one for my son from a recipe I received a couple of years ago with waayyy too much sugar, hence only made a couple of times. Am looking forward to trying this one. Like you, sadly I have to eat it cooked. Sprouted rice doesn’t digest well with me, but at least I do not feel as guilty eating this one. :):)
    Linda St Angelo

    • amie-sue says:

      Sleeping through my recipes again?! Tisk tisk Linda. hehe We shouldn’t ever feel guilty for eating foods that agree with out bodies and bring us greater health… now should we. :) Cooked or raw, its all about finding what works best for you. I hope you give this recipe a try, I think you will like it. Keep me posted and have a great evneing! amie sue

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