By Lynda Wallas

Black Rice Pudding



In ancient China, black rice was set aside for the Emperor and royal family due to its health benefits. Antioxidant-rich (one spoonful of black rice contains more antioxidants than a spoonful of blueberries), it also contains vitamins, minerals and fibre…. namely iron and vitamin E. Black rice is also full of protein. It’s gluten and wheat free, and 98% fat free, making it a perfect choice all round for mid-life.

It’s exquisite burgundy/purple colour when cooked makes for fabulous looking dishes; both savoury and sweet. The chewy texture and nutty flavour make it satisfying and sustaining.  It pairs perfectly with salmon, duck, scallops or pumpkin…. but as a winter dessert it is decadent! You simply must try a bowl of hot, sticky black rice cooked in coconut milk and served with fruit in syrup….

1 cup black rice
400 ml coconut milk
1  1/4 cups water
1/2 teaspoon vanilla essence
1/2 teaspoon cardamon
3-4 tablespoons maple syrup
pinch of salt
Fruit, extra maple syrup and cardamon (see below)

Put all ingredients into a saucepan on the stove. Heat until boiling and reduce temperature immediately to a simmer.
Simmer for approximately 30-35 minutes or until liquid has absorbed (but still moist) and rice is cooked.

While rice is cooking, make a syrup with maple syrup and a pinch of cardamon in another saucepan. Slice fruit – blood oranges, oranges or persimmon are great for this – and add to simmering syrup.

Serve rice with fruit on top.
Dust with icing sugar or vanilla bean dusting sugar.


Lynda Wallas
Lynda Wallas
About me

I’ve always been interested in health and fitness…. which turned out to be a good thing when fertility treatment in my 30s took a toll on my health, leading to Chronic Fatigue Syndrome and early onset menopause. More about Lynda...

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