Black Rice Pudding with Banana, Coconut and Macadamias

Travelling through Asia, black rice pudding is a common dessert and is incredibly delicious. Its often served a little more ‘soupy’ with coconut milk and warm bananas. This is my version of a traditional black rice pudding. You can find black rice in health food stores and it is both tasty and nutritious. This recipe makes for a great breakfast or dessert!

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Ingredients: Serves 2

Black Rice:

  • ½ cup black rice soaked overnight
  • 1 cup coconut milk
  • 2 teaspoons coconut nectar

Toppings:

  • 1 ripe banana sliced
  • ¼ teaspoon coconut oil
  • 1/8 teaspoon cinnamon
  • 2 tablespoons flaked coconut
  • 1 tablespoon macadamia nuts
  • 2 tablespoons coconut yogurt

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Method:

Drain and rinse the black rice and place in a saucepan. Add one cup of water and bring to the the boil, then reduce the heat to low. Cover and simmer for around 20 minutes or until all water is absorbed and the rice is tender.

Remove from the heat and stir in the coconut milk and coconut nectar and allow to sit, covered for another 10 minutes so the coconut milk can absorb.

When the rice sits, add the coconut oil to a saucepan and allow to warm, add the banana and cinnamon and cook until the banana is brown and slightly softened- around 5 minutes.

Divide the rice into two bowls and top with the bananas. Top both bowls with coconut yogurt, coconut flakes, macadamia nuts and a sprinkle of cinnamon.

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