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Inspired by all my time in bali this black rice pudding soon become one of my favourite desserts and always makes an appearance whenever I am catering for retreats there. Black rice is a very common ingredient over there and has so many health benefits, way better than white rice. This Rice pudding dish is perfect for a dessert or quite often eaten for breakfast too. I like to keep it dairy free and as low in sugar as possible.


This recipe makes 4-6 portions:


To Make Your Rice Pudding:

Overnight soak your black rice in a bowl with your water. This Doesn’t have to be overnight but the longer you can soak your rice for the quicker and easier it will cook.

Place your soaked rice into a sauce pan with all of the water.

On full heat bring it to the boil, once boiling turn down the heat to a gentle simmer and leave it for 30minutes staring every 5 minutes or so just to make sure its not sticking to the pan.

After 30 minutes your rice should be fully cooked and soft, if you didn’t soak your rice for long it may need a bit longer to fully cook.

Add in your coconut milk, desiccated coconut, sugar, vanilla, cinnamon and salt and cook this out for a further 10minutes on a low heat.

Dice your fresh mango

Serve your rice pudding, top it with fresh mango and Enjoy !

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Author Jay Halford

Jay Halford - Professional Michelin star trained chef and real food fanatic. I’m on a mission to re-educate people back into realising how easy it is to make the transition into feeding their body what it so desperately craves.

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