Preparation

In a medium pot over high heat, bring 2 cups of water to a boil. Add the rice, cover, reduce the heat to low, and simmer for 20 to 25 minutes or until the rice is cooked through but still chewy. Drain the rice. If you cooked the rice in advance, allow it to cool then store in the fridge until ready to use.
Heat the oil in a large saucepan over medium heat. Add the apples and cook until they begin to soften, stirring frequently, about 5 minutes. Add the cinnamon, cardamom, if using, and salt and cook for an additional minute being careful not to allow the cinnamon to burn.

Add the milk, honey, and cooked rice, and heat just until warm. Divide the Black Rice Porridge amongst 4 bowls. Top each bowl with a handful of chopped nuts, coconut flakes and/or dates and a drizzle of honey, if desired, and serve.

To toast coconut: Preheat the oven to 350°F and spread the coconut out on a baking sheet. Bake for 4 to 5 minutes, or until golden, stirring halfway through (keep a close eye on it to prevent burning).

Elyse Kopecky is a whole foods chef currently co-authoring a cookbook for runners, Run Fast Eat Slow, with Olympic marathoner and longtime friend, Shalane Flanagan. After 10 years working for Nike and EA Sports, Elyse decided to pursue her passion for talking and writing about food. She went to NYC to study culinary nutrition at the Natural Gourmet Institute and has taken cooking classes throughout Europe, Africa and Asia. Sign-up for sneak peeks of Shalane and Elyse’s book at runfasteatslow.com or follow along @ElyseKopecky.