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

500ml water

400ml coconut milk

5tbsp of soft brown sugar

1 small cinnamon stick

4 cardamom pods, crushed

3 Cloves, whole

½ tsp of salt

Fruit of your choice

Ingredients

200g Black Venus Rice

500ml water

400ml coconut milk

5tbsp of soft brown sugar

1 small cinnamon stick

4 cardamom pods, crushed

3 Cloves, whole

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 25 minutes. 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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