Ingredients: 3/4 cup Madagascar pink rice (or any brown or black rice), one 14 ounce can of coconut milk, 2 cups water, 2 cinnamon sticks, pinch of sea salt, 3 tablespoons cocoa powder, 2 tablespoons finely ground dark roast coffee, 3 tablespoons maple syrup, 1 tablespoon vanilla extract, 1 cup raspberries or sliced strawberries for garnish-optional

Directions:
1. Put the rice and coconut milk in a medium size saucepan. Add the cinnamon sticks and salt and stir to combine.

2. Bring to a boil over high heat, the lower the heat, stir in the cocoa powder and coffee, and simmer for about 20 minutes (or another 10-20 minutes longer for brown or black rice) until all of the liquid is absorbed.

3. Stir in the maple syrup and vanilla extract. Serve immediately, garnished with the berries, if you like.

4. Leftovers can be stored in the refrigerator (and are quite delicious cold). 

Recipe courtesy of Healthy Green Kitchen.