SOPHIA'S COPPER EYES AND BLACK RICE PUDDING

Sophia's Black Coconut Rice Pudding with Coconut Yogurt :

**Rice Pudding
Ingredients:
1 cup black rice, soaked overnight
1 can full-fat organic coconut milk
1 cup water with soaked rice, 1 1⁄2 cups water with un-soaked rice
Himalayan sea salt
1 Tbsp. vanilla bean
2 Tbsp. maple syrup or honey
Procedure :
In a medium saucepan, mix 1⁄2 cup water, rice, vanilla bean, Himalayan salt, and whole can of coconut milk.
Bring to a boil over medium-high heat. Reduce heat and simmer on low uncovered for 30 minutes or until rice is tender, stirring occasionally.
During the last 10 minutes of cooking, make sure to keep a close eye, adding extra water, 1/4 cup at a time, if you notice the rice gets too dry.
When the rice is tender, add the maple syrup, and taste for flavor balance. Simmer for a couple more minutes, or until pudding is desired texture. (Add a little more water for a looser pudding; let cook several more minutes for a drier pudding.) Spoon into individual bowls, top with toasted coconut yogurt, and your choice of seasonal fruit.

**Coconut Yogurt Ingredients: (GUYS THIS IS AMAZING)
● 1 can organic full fat coconut milk (Whole Foods Brand works awesome!)
● 2 vegan-friendly probiotic capsules* (they need to be capsules! Nothing that requires crushing)
--There are tons of options but Jarrow Formulas Probiotics works amazing
● OPTIONAL: Maple syrup for sweetening (beware this may change color)-Stevia can work here as well
**lemon zest-THIS IS MY SECRET WEAPON! Truly a game changing ingredient stirred in after yogurt has activated.
While not totally necessary, it’s HIGHLY recommended.

Procedure:
1. Shake your coconut milk and pour into jar or bowl. Be sure to whisk it together until smooth if it has
seperated a bit.
2. Empty both probiotic capsules into mixed coconut milk with a wooden or plastic spoon. Metal doesn’t mix well with probiotic, and may negatively affect the outcome of your yogurt. Stir until well distributed.
3. Cover the mixture with cheesecloth (or thin dishcloth--something that lets air in but keeps pests away) secure with a rubber band.
4. Let the yogurt activate for at least 24 hours, but 48 hours is best, in a warm place. The longer it rests, the tangier and more developed the yogurt will become. In cooler climates or seasons, place the yogurt in the oven with the light on (do not turn on the oven), where it s hould have the right amount of heat to activate (if you notice that after 24 hours it’s not activating-I havent had any issues, but just in case).
5. Once the yogurt has reached the right amount of tanginess and thickness for your liking, cover securely with a lid and refrigerate until cold. Refrigerating will help thicken the yogurt even more. **For really thick yogurt, can use a strainer with two layers of cheesecloth set over a mixing bowl; Pour in yogurt, and loosely cover with a lid or plastic wrap and let rest in the refrigerator overnight.
6. Once yogurt has activated, you can stir in vanilla extract, stevia, maple syrup, or lemon zest. But remember, this is not 100% necessary.
7. Store covered in the refrigerator for up to 7 days. Throw away if it develops a smell or grows mold.

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