A couple of weeks ago I bought a rice cooker and had to try it immediately. So I cooked some rice in the middle of the night, when I got home that day ?. I ate it the next morning with yoghurt, banana and cacao nibs for breakfast. I liked it very much and it kept me satisfied over a long time. So I am having rice for breakfast more often now.
I bought the black sticky rice, that I used for this dish, in an asian supermarket. I planned to make rice balls with it. Believe it or not: Sticky rice isn’t sticky anymore when you mix it with sticky maple syrup…
So I poured it in a bowl, added a nectarine and sprinkled it with buckwheat brittle. Before eating, I added some ice-cold oat milk. Delicious! I am sharing the recipe with you, of course. Enjoy!
- 1 cup sticky rice or other short-grain rice
- 2 cups water
- 1 tbsp maple syrup
- 1/4 tsp vanilla, ground
- 2 tbsp buckwheat
- 2 tbsp (coconut) sugar
- 1 tbsp water
- 2 nectarines
- non-dairy milk of your choice
- Cook the rice in the water until soft, let cool to lukewarm. Spice with maple syrup and vanilla.
- While the rice is cooling, make the brittle. Toast the buckwheat in a non-stick pan over medium heat for about 5 minutes. Add sugar and water and melt the sugar. Stir well and pour on a piece of parchment paper for cooling.
- Divide the rice in two bowls, cut the nectarine in wedges and pour over. Sprinkle with buckwheat brittle and enjoy with a generous dash of non-dairy milk.