I am not a big fan of rice, but this Black Rice Pudding surpasses any rice dish I have ever tasted, and all my family love it too. It is the perfect breakfast or snack for vegan lovers, is gluten-free, dairy-free, nut-free, sugar-free, egg-free and more.
I was first introduced to black rice about six years ago from a Nigerian friend. Every time I visited her, she always had this dish on-hand. Needless to say, I eventually became curious, which resulted in me begging her for the recipe.
This recipe is a tweaked version, which I think is better of course. It was a lifesaver when I was suffering with food allergies, and although I’m much better now there’s always plenty in the fridge with backups in the freezer.
It’s super easy to make with only a handful of ingredients, it’s super yummy and super nutritious – what more could you want?
Black Rice Pudding Nutrients & Benefits
Is black rice the miracle grain? Let’s find out…
The deep purple hue of the black rice is a clear indication of its high antioxidant properties. The outermost layer of the grain, the bran and the hull, contain tons of the antioxidant ‘anthocyanin’. Its anthocyanin levels are known to be much higher than any other grain.
Black rice contains phytonutrients which help cleanse the body of toxins and diseases. Its fibre content is also particularly high, 3g per 125g serving is enough for anyone suffering from constipation. And, another benefit to note is its protein content, which is 8.5gms of protein per 100gms serving.
Don’t forbid yourself from cashing in on this yummy miracle grain loaded with tons of health benefits. Eating black rice may have a positive impact on healthy cholesterol levels, obesity, diabetes, constipation, diarrhea, bloating, IBS and more.
Go ahead, jump in and enjoy it!
Chef's Black Rice Pudding Notes & Tips
The consistency of this black rice pudding is a matter of preference. We love it thick and stodgy, but it’s just as yummy slightly runny so if that's you then feel free to add more coconut milk.
This pudding can be frozen, but once defrosted it will need reheating with a little nut milk. Let it cool down before putting it in the fridge.
I am of course a big fan of my Creamy Coconut Vanilla Yogurt, and think it goes incredibly well with this pudding.
Tools to make Black Rice Pudding
It makes your life easier when you prepare foods with the correct kitchen appliances. Here’s what you need to get started:
Step by Step Instructions:
- Soak the black rice in water overnight.
- In the morning rinse the rice, then put all the ingredients except the nut milk in the slow cooker. Don’t be alarmed how much liquid there is, during cooking the rice will absorb it.
- After about six hours or so, depending on how quickly your slow cooker cooks, add the nut milk and stir to your preferred consistency.
- Remove the cinnamon sticks if you're used them.
- Eat warm or cold, and top with your favourite yogurt.
*If you use other ingredients or quantities, I can’t guarantee the results.