Inspired by fresh new ideas for breakfast from Carla Oates's cookbook The Beauty Chef. 

Sticky black rice with mango, strawberries and coconut cream

This lovely dish is made with black rice, the only rice that contains anti-inflammatory anthocyanins, and mango, which is rich in digestive enzymes.

Serves 2

1/2 cup black glutinous rice, soaked in cold water overnight

11/2 cups water

2/3 cup coconut cream

large pinch of Himalayan salt

11/2 tablespoons maple syrup

1 ripe mango, cut into cubes

6 strawberries, sliced

Drain & rinse the rice.

Place the rice & water in a medium saucepan & bring to the boil. Decrease the heat to the lowest possible temperature. Gently simmer for 20 minutes, or until the rice is tender and all of the water has been absorbed. Remove from the heat, cover & set aside for 10 minutes, to finish cooking.

Meanwhile, gently simmer the coconut cream & salt together for 2-3 minutes, until thickened slightly. Set aside.

Once the rice is cooked, add the maple syrup & stir to combine. Set aside to cool slightly.

Serve the sticky rice warm or at room temperature drizzled with the salted coconut cream & topped with fresh mango & strawberries.

I didn't have a few of the ingredients in house, so I swapped out a few goodies. I mixed in a heaped teaspoon of coconut oil into the warm rice then added kelp salt & maple syrup, & served with organic natural yoghurt, fresh cherries, peach & blueberries and still absolute deliciousness! Perfect start to a sunny day.