YIELD: 1 serving
½ cup Chinese black rice
1 cup water
¼ tsp. salt
1 cup vanilla soy milk
1 cup coconut milk
1.5 cups vanilla yogurt
1 cup pineapple, diced
½ cup granola
1. Combine rice, water and salt in saucepan and bring to a boil.
2. Reduce heat, cover and simmer for 35 minutes or until liquid is absorbed.
3. Add soy and coconut milk to rice and continue to simmer, stirring often, until smooth and creamy, approximately, 10 minutes.
4. Pour cooked mixture into shallow pan, cover with plastic wrap and refrigerate.
When mixture is chilled, assemble into molds or glasses with remaining ingredients.
Recipe: Executive Chef Ryan McNulty, Metz Culinary Management
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