Forbidden Rice w/ Nectarines and Maple Coconut Cashew Cream

🧂 Ingredients

• 1 cup light coconut milk
• 1 cup orange juice
• 1 cup Forbidden rice

  or black or purple rice
• 1/2 cup cashew nuts

  raw, unsalted
• 1/2 cup light coconut milk
• 2 1/2 teaspoons pure maple syrup

  or to taste
• Forbidden Rice
• Maple Cashew Coconut Cream
• 2 nectarines

  pitted and cut into cubes or slices

Instructions

• 1 In a large sauce pan, combine coconut milk, OJ, and rice and bring to a boil.
   Stir once, then cover with lid, reduce heat to a simmer and cook for
  approximately 50 minutes, or until done.
• 2 Add a little more coconut milk or OJ if desired if the rice is too firm.  I left
  my rice a little “liquidy” so I could enjoy the flavors of the reduced OJ and
  coconut milk.
• 3 While the rice is cooking, prepare the Maple Cashew Coconut Cream by combining
  all the ingredients in a Vitamix or other high speed blender. Blend on high,
  stopping and scraping sides as needed, until smooth and creamy.
• 4 Divide cooked Forbidden rice into 4 serving bowls. Top each bowl with
  approximately 2 tablespoons of Maple Cashew Coconut Cream and chopped/sliced
  nectarinesServe warm if possible.

Nutrition Info