Black Rice makes this a non-traditional rice pudding with a striking colour. Coconut Milk, cinnamon and cloves create a gently spiced flavour, this breakfast or dessert dish is sure to warm up you up on a cold Winter’s day.

Ingredients

  • 200g Black Venus Rice
  • 500mls water
  • 400ml coconut milk
  • 5tbsp of soft brown sugar
  • 1 small cinnamon stick
  • 4 cardamom pods, crushed
  • 3 whole cloves
  • ½ tsp of salt
  • Fruit of your choice

Ingredients

  • 200g Black Venus Rice
  • 500mls water
  • 400ml coconut milk
  • 5tbsp of soft brown sugar
  • 1 small cinnamon stick
  • 4 cardamom pods, crushed
  • 3 whole cloves
  • ½ tsp of salt
  • Fruit of your choice
1

In a medium pan add the rice to the water and bring to the boil over a medium high heat. Once boiling, cover and turn the heat down so that it simmers until all the water has evaporated, around fifteen to twenty minutes.

2

Set the oven to 180C. Then add the coconut milk to the pan along with the spices and sugar, simmer for five minutes.

3

Place in an ovenproof dish and bake for 25minutes. Remove from the oven and check, if it still looks wet cook for a further five minutes until a skin has formed.

4

To serve sprinkle salt on top, and garnish with fruit of your choice.

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