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Forbidden Black Rice with Coconut: Easy Thanksgiving Side Recipe

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This vibrant forbidden black rice with coconut is a creamy, nutty, and slightly sweet side dish perfect for Thanksgiving or any festive gathering. Its deep color and comforting flavors make it a showstopper that’s naturally gluten-free, dairy-free, and easily adaptable for various diets.

Ingredients

Scale
  • 1 cup forbidden black rice (190g), rinsed thoroughly
  • 1 cup full-fat coconut milk (240ml), well-shaken
  • 1 cup water (240ml)
  • 1/4 teaspoon salt
  • 2 tablespoons maple syrup or honey (30ml)
  • 1 teaspoon orange zest
  • 1/3 cup unsweetened shredded coconut (30g), toasted
  • 1/4 cup pecans or walnuts (25g), chopped and toasted (optional)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/3 cup dried cranberries or raisins (50g), optional

Instructions

  1. Place forbidden black rice in a fine mesh sieve and rinse under cold water until the water runs clear.
  2. In a medium saucepan, add rinsed rice, coconut milk, water, and salt. Stir gently to combine.
  3. Set saucepan over medium-high heat and bring mixture to a gentle boil (about 3-5 minutes).
  4. Reduce heat to low, cover with a tight-fitting lid, and simmer for 30-35 minutes, stirring once halfway through. If excess liquid remains near the end, uncover and cook for an extra 3-5 minutes.
  5. While rice cooks, heat a small skillet over medium-low. Add shredded coconut and chopped nuts (if using); toast until golden and fragrant, about 2-3 minutes. Stir often and set aside.
  6. Once rice is done, remove from heat and stir in maple syrup or honey, orange zest, vanilla extract, cinnamon, and dried cranberries or raisins (if using). Mix gently.
  7. Cover pan and let rice sit for 5 minutes off the heat.
  8. Spoon rice into a serving bowl and sprinkle toasted coconut and nuts on top. Serve warm or at room temperature.

Notes

Rinse black rice thoroughly for best texture. Use full-fat coconut milk for creaminess. Toast coconut and nuts carefully—they burn quickly. For nut-free, omit nuts or use pumpkin seeds. If rice is too firm, add a splash more coconut milk and cook a few minutes longer. Can be made ahead and reheated with extra coconut milk. Store leftovers in the fridge up to 4 days or freeze up to 2 months.

Nutrition

Keywords: forbidden black rice, coconut rice, Thanksgiving side, gluten-free, vegan, dairy-free, healthy holiday recipe, autumn, comfort food

Find it online: https://hungermind.com/forbidden-black-rice-with-coconut-easy-thanksgiving-side-recipe/