Peach, Ginger and Black Rice Breakfast Bowl


Prep Time
2 minutes

Cooking Time
20 minutes

Total Time
22 minutes



– 1 cup black rice
– 4 cups water
– 1 cup nut milk (my favourite is oat or almond milk)
– a pinch of salt
– 2 tbsp raw honey/ agave or rice malt syrup
– 2 white peaches, chopped into chuncks
– 1 thumb of ginger, grated or finely sliced
– 1 cup water
– almond and vanilla granola
– blueberries
– almond butter
– pomegranate seeds


1. Place the black rice and 4 cups of water into a medium sized pot. Bring to the boil and leave for 15 minutes or until the rice has become soft and the water is almost completely evaporated.
2. While the rice cooks, place the peaches, ginger and water into a saucepan. Simmer for 10 minutes or until all the water has evaporated. the remove from the heat and set aside until needed.
3. Once the rice is cooked, add the nut milk, salt and honey/agave. Bring to a simmer and stir continuously for 5 minutes. The rice will become thick and creamy – depending on how you like your porridge either add more liquid and continue to stir or stop here.
4. Divide the porridge into two bowls, top with the stewed peaches, almond granola, fruit and almond butter.