Black Rice Pudding with Mango, Almonds and Coconut

Rice pudding is a favourite of mine. it’s warm, comforting and just good! This is a healthy alternative that is great for breakfast. You can make them at the weekend and pop them in the fridge for the week ahead.

What you need (serves 4)

200g black rice
1 ripe mango
1 lime
2 ripe bananas
200 ml hazelnut milk
Light agave
Flaked almonds
Desiccated coconut
4 heaped tbsp greek yoghurt

What to do

  1. Cook the black rice according to the packet instructions. WARNING. Black rice is a messy thing to cook! I advise keeping an eye on it and also keeping the lid on the pan.
  2. Whilst the rice is bubbling away peel and destone the mango. Pop it in a NutriBullet, (or blender) with the juice of one lime ad blitz until smooth.
  3. Once the rice has cooked add 3/4 to blender with the bananas hazelnut milk and a squeeze of agave (you could also add a teaspoon of honey). Blitz and let the magic happen!
  4. Stir through the remaining 1/4 of rice – this will give you a lovely rice pudding-y texture.
  5. Divide between four jars or bowls. Spoon over the blitzed mango and then  spoon over the yoghurt.
  6. Finish by sprinkling with glazed almonds and desiccated coconut.