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Black Rice Pudding with Banana, Coconut and Macadamias

20 June, 2017

By Kelly Fielding

This is such a divine breakfast on cold winter mornings! Or it also doubles as a tasty dessert too, which is what black sticky rice is more well known for in Asian countires. Either way, it is delicious!

Magical Ingredients:

Black Rice:

• ½ cup black rice soaked overnight

• 1 cup coconut milk

• 2 teaspoons organic coconut nectar

• 1 teaspoon vanilla essence

To Top:

• 1 ripe banana sliced

• ¼ teaspoon coconut oil

• 1/8 teaspoon cinnamon

• 2 tablespoons organic flaked coconut

• 1 tablespoon macadamia nuts

• 2 tablespoons coconut yogurt

What To Do:

• 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 20-30 minutes or until all water is absorbed and the rice is tender.

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

• While 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.