Believe it or not, I actually got up before Jim.  Last night we went to the “world premiere” of an opera called Three Way.  It was actually an operetta.

It was three one act plays.  The first was about a robot man.  he had been purchased by a working female and did housework, cooking, and other services.  The second one was a bout a domination. the third was a kind of wife swapping deal at a party.  So it was humorous, funny, and not very interesting.  i did enjoy the stage set.  When we were doing the snacks for this particular group during practice, the last one was a filming.  I thought they were filming to have a record of the play.  But they were actually filming to have these filmed backgrounds that included manipulated photos of the singers in obviously photoshopped images.  hard to explain and only graphics designer could clearly explain how it was done.  But all in all, I think when you enjoy the set more than the story or the singing, it is not all that successful.  

Remember At home in a Whole Foods Kitchen?  Well I tried it again this AM.  As a child I enjoyed Creme of Rice better than it’s wheat relative or oatmeal.  So this breakfast pudding caught my eye.  The author frist experienced it in Bali.  You have to start the day before and it cooks for an hour, so this took some planning.  I had most everything, but coconut milk.  I have an APP called SubUlator.  I used that to find out about coconut milk.  they said to get 3/4 C coconut milk. basically you take coconut and water and simmer it to impart the coconut flavor into the water.  Again there are all the quirky “whole” food things going on.  

Ingredients:

1 C forbidden black rice, washed and soaked 12-24 hours in 4 C filtered water.

3/4 C unsweetened full-fat coconut milk

1 1/2 C homemade almond or Brazil nut milk (obviously I did not make my own nut milk)

2 C filtered water

Pinch of sea salt

1/4 C maple syrup or coconut nectar, optional

To Serve:

Sliced bananas

Almond milk

Maple syrup 

Toasted coconut flakes*

Directions

1. Drain and rinse the black rice.  Place in a heavy-bottomed medium pat and add coconut milk, almond milk, water and salt.  Bring to a boil over high heat.  Cover pot, reduce heat to low, and simmer for 1 hour.  Stir porridge every 15 minutes, then more frequently toward the end  of cooking to prevent sticking.  
2. Add more almond milk or water to desired consistency, and stir in sweeter if using.  
3. Spoon into bowels, top with sliced banana, toasted coconut, a drizzle of almond milk, and sweeter of your choice.   

I used all my coconut in making the milk.  I cut up a banana, sprinkled raspberries, granola and maple syrup on a bowl full.  I thought it was wonderful.  Jim tried to figure out how to separate the rice from the banana, from the raspberries.  He refused maple syrup.  

I also wove three pieces, halved into a bacon square, cooked.  i poached eggs, toasted English muffins and cut up an avocado.  I topped half a muffin with bacon and avocado; the other half with egg and avocado.  Delicious.  

We have a ton of rice left over but supposedly, well sweetened, it it can also be used as a dessert.  I don’t think it would take too much to sweeten.  I plan on testing tonight with Jim.  It definitely makes 4-6 servings, in fact, I would say 6-8,  

* To toast coconut, heat a wide skillet over medium heat; add coconut flakes and stir constantly for about 3-4 minutes or until golden brown and fragrant.  Remove from heat and place in a bowl to cool.