Black Rice Pudding

Prep time 5 minutes
Cook time 45 minutes
Servings 4


1 cup black rice

1 x (400ml) can coconut cream

1 vanilla bean, seeds scraped

1 cinnamon quill

⅓ cup coconut sugar or brown sugar

1 cup coconut flakes

1 ripe mango, sliced

½ tsp salt

Black Rice Pudding


Combine the black rice, 2 cups water, vanilla bean, cinnamon stick and half the coconut cream in a saucepan and place over medium heat. Bring to a simmer then reduce heat to low, cover and cook for 30 minutes or until rice is tender.

Preheat the oven to 180C.

Place the coconut on a baking tray and bake for 5-8 minutes or until golden then remove from the oven and cool completely.

Remove the cinnamon stick from the rice and discard. Stir through the coconut sugar and a pinch of salt then cook for a further 5 minutes until dissolved. Remove from the heat.

Divide between bowls and top with remaining coconut cream. Top with slices of mango and the coconut flakes.