Black rice

Coconut black rice breakfast pudding worth getting out of bed for

Words: Gemma Dawkins

Winter is well and truly upon us and somehow our Summer breaky faithfuls (muesli and yoghurt, we’re looking at you) don’t inspire us to jump out of our toasty beds. But there’s only so much porridge you can eat before things start to get repetitive. Thankfully, the fabulous Sarah Britton of My New Roots has put her incredible Holistic Nutrition training to delicious use, bringing us this simple recipe for the most exciting Winter pudding. Yep, healthy pudding for breakfast! We’re in. You can read all about it here or simply follow the recipe below if your tummy is already rumbling.

Coconut Black Rice Breakfast Pudding

Serves 3-4 

1 cup / 200g black rice, soaked overnight (if possible)
1 can full-fat coconut milk (reserve a couple tablespoons for garnish, if desired)
½ cup water with soaked rice, 1 ½ cups water with un-soaked rice
¼ tsp. fine grain sea salt
½ vanilla bean (optional)
1 Tbsp. maple syrup (or other sweetener of your choice)
1/3 cup coconut flakes, lightly toasted

Fruits of your choosing:
passion fruit

1. Measure out rice, rinse and cover with water. Let soak overnight or for up to 8 hours (even one hour makes a difference!). Drain and rinse well again.

2. Place rice in a pot with coconut milk, salt, vanilla bean (seeds and pod) and the indicated amount of water. Bring to a boil, reduce to simmer and cook covered, stirring frequently, until the rice is tender and most of the liquid has been absorbed (you still want a little liquid). Times vary depending on whether or not you soaked the rice: for un-soaked rice, cook 45-60 minutes; for soaked rice, cook about 25-30 minutes. Add maple syrup and fold to combine. Remove from heat and set aside.

3. While the rice is cooking, prepare all the fruit that you would like to accompany the pudding.

4. To assemble, scoop out desired amount of black rice into a bowl, top with fruit, toasted coconut, and a drizzle of coconut milk. Enjoy.