This bowl is a delicious addition to your breakfast routine. It is similar to a rice pudding. You just might feel like you are in the tropics for breakfast. 
Yield 4 servings
1 cup black rice
3 cups water
1 - 14 oz. can of full-fat coconut milk
3 Tbsp coconut sugar
1 tsp vanilla extract
½ tsp ground ginger
½ tsp salt
½ cup unsweetened coconut flakes
1 can sliced pineapple in juice, cut slices in half
4 pinches ground nutmeg
1 lime quartered
Add the rice, water, coconut milk, coconut sugar, and vanilla to a large pot. Bring to a boil and reduce heat to medium. Cook uncovered for 40 - 50 minutes, stirring often. 
In a non-stick skillet, add the coconut and toast over medium heat until it becomes light brown. Transfer to a plate. 
Divide the rice into four bowls and top with even portions of pineapple, coconut, a pinch of nutmeg, and a lime wedge. 
This recipe comes from one of my books from my cookbook collection, Whole Bowls by Allison Day. 
Just Salt It, and enjoy!