Ingredients (Serves 4)

For black rice

• 1 cup black rice (forbidden rice)
• 1cup cold water
• ¼ tsp salt
• 150 ml Coconut Cream
• Chopped Rainbow Peppers
• 60 ml Coconut oil
• 20 ml  Dried Marjoram/Thyme

Optional toppings

• Toasted coconut flakes
• Sesame seed
• Sprouts

Cooking method

1. Rinse black rice well under cold water.
2. Add rice, water, and salt to a pot.
3. Bring to boil, then reduce heat and simmer covered for 15–20 minutes until tender until slightly sticky
4. Then add coconut cream and continue to simmer for further 10 minutes.
5. Sauté peppers with little coconut oil and herbs.
6. Combine rice and peppers let sit covered for 5 minutes after cooking.
7. Optional add Toppings: Coconut flakes / Sesame seeds/ Sprouts then serve.