Black Rice Pudding Breakfast Recipe

Ladies, I’m sure many of you use rice in your lunch or dinner. How many of you eat rice for breakfast? 

It might sound a little unusual to some of you. Trust me though, this is such a delicious breakfast recipe! It uses black rice, which has a rich, kind of nutty flavour. Perfectly matched with some coconut milk, this is a nice warm pudding, ideal for enjoying on a day off. 

Black Rice Pudding Recipe

This recipe sounds complex but it is really quite simple to make. Let me know what you think!

Prep time: 5 mins + overnight soaking   
Cook time: 30 mins    
Total time: 35 mins + overnight soaking
Serves: 2

Dietary Preferences: Vegan, Vegetarian, Dairy-free, Gluten-free, Nut-free

Ingredients:

• 100g black rice, soaked overnight in 500ml water
• 200ml coconut milk, plus extra to serve
• 125ml water
• ½ tsp vanilla essence
• ¼ tsp ground cinnamon
• pinch of sea salt
• 2 tsp maple syrup
• 2 passionfruit, cut in half
• arils from ¼ pomegranate
• 80g papaya, sliced
• 30g coconut flakes, lightly toasted
• lime zest, to garnish.

Method:

1. Rinse and drain the pre-soaked rice. 

2. Place the rice, coconut milk, water, vanilla, cinnamon and salt in a saucepan over high heat and bring to the boil, stirring occasionally. Reduce the heat to medium-low and simmer, uncovered, for 25-30 minutes or until most of the liquid has been absorbed and the rice is tender, stirring frequently.

3. Remove the rice pudding from the heat and gently stir through the maple syrup.

4. To serve, divide the black rice breakfast pudding between two bowls. Pour over some coconut milk and top with the passionfruit pulp, pomegranate arils, sliced papaya, toasted coconut and lime zest. Enjoy!