This dish takes me back to bali where a popular dessert is sticky black rice cooked with coconut milk and pandan leaf – if you ever see it on the menu, its definitely worth it. This is my twist on the black rice pudding, using banana to sweeten instead of the sugar, adding in a few different spices and reducing the amount of coconut milk. This recipe is healthy enough for breakfast or dessert, you choose!
This recipe came about as I was recently sent some samples of exotic rice to have a play with in the kitchen and by far my favourite was the black rice. Black rice is kind of nutty, quite delicious and closer in texture to a long grain brown rice. This variety of rice originated from China where it was revered for it’s health benefits – and rightly so. Black rice is high fibre, high in protein, contains a moderate amount of iron, is low GI (to help avoid those blood sugar spikes!) and is a good source of antioxidants.
How to cook black rice: simply place 1 cup of black rice in a saucepan and cover with 1 3/4 cups cold water. Bring to the boil then cover with a lid and turn down to a simmer and allow to cook for 20 -30 minutes. Turn off the heat and allow to sit for 5- 10 minutes with the lid still on. Fluff up and serve. For a softer pudding consistency, add extra cooking liquid and simmer for an extra 10 minutes until getting quite soft.
This recipe is adapted from Jamie Oliver’s Everyday Superfoods series (I bought the book, great read).
- 1 cup black rice
- 2 cups water
- 2 bananas
- ⅔ cup almond milk (or any milk of choice)
- ⅓ cup canned coconut milk
- ¼ tsp ground cardamom
- pinch cinnamon
- 1 tsp vanilla paste
- 2 mangoes
- juice of ½ lemon or 1 lime
- passionfruit pulp
- extra nuts or muesli for crunch.
- Place Black rice and water in a saucepan. Bring to the boil then turn down to a simmer and cover with a lid. Simmer for 30-35 minutes until nice and soft. Remove lid and allow to cool.
- Place ⅔ rice in a blender with the bananas, milk, coconut milk, spices and vanilla and blend until just smooth. Stir through remaining rice to keep the interesting texture. Divide the rice mix between 4 jars/cups/dishes.
- Peel and chop the flesh of the mangoes and place in a blender with the lemon juice, blend until smooth. Divide between the rice puddings.
- Top with passionfruit pulp and a little muesli or nuts for crunch.
The black rice used here is from Forbidden Foods who provided samples free of charge. I do not endorse products that I dislike or wouldn’t personally recommend to a friend. All views and opinions presented here are my own.