Black rice pudding

Name: Black rice pudding
Total time: 50 min
Yield: 4 jars
Ingredients: 200 g black rice; 1 ripe mango; 1 lime; 1 tablespoon blanched hazelnuts; 1 tablespoon coconut flakes; 2 ripe bananas; 200 ml hazelnut milk; 1 tablespoon vanilla extract; manuka honey optional; 4 heaped tablespoons natural yoghurt; 2 wrinkly passion fruit

Mango, lime, passion fruit & coconut

“This healthy rice pudding recipe is super-tasty for breakfast. Fortified hazelnut milk contains vitamin B12, helping us to think properly and stay alert, while hazelnuts are super-high in vitamin E, protecting our cells against damage. Enjoy! ”

Makes 4 jars

Cooks In50 minutes

DifficultyNot too tricky

Everyday Super Food Fruit Breakfast Healthy breakfast ideas Brilliant breakfast recipes

Nutrition per serving

Calories 277 14%
Fat 6.2g 9%
Saturates 2.5g 13%
Sugars 11.4g 13%
Salt 0g 0%
Protein 6.5g 13%
Carbs 48.4g 19%
Fibre 5.2g -

Of an adult's reference intake

Everyday Super Food

By Jamie Oliver

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Ingredients

200 g black rice
1 ripe mango
1 lime
1 tablespoon blanched hazelnuts
1 tablespoon coconut flakes
2 ripe bananas
200 ml hazelnut milk
1 tablespoon vanilla extract
manuka honey , optional
4 heaped tablespoons natural yoghurt
2 wrinkly passion fruit

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Everyday Super Food

By Jamie Oliver

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Method

Cook the black rice according to the packet instructions, overcooking it slightly so it’s plump and sticky, then drain and cool.
Meanwhile, peel and destone the mango, blitz the flesh in a blender with the lime juice until smooth, and pour into a bowl.
Separately, toast the hazelnuts and coconut in a dry frying pan until lightly golden, then bash up in a pestle and mortar.
Peel the bananas and tear into the blender, then blitz with the hazelnut milk, vanilla extract and two-thirds of the black rice – depending on the sweetness of your bananas, you could also add a teaspoon of honey.
Once smooth, stir that back through the rest of the rice – this will give you great texture and colour. Divide between four nice jars or bowls.
Spoon over the blitzed mango, squeeze half a passion fruit over each one, then delicately spoon over the yoghurt and sprinkle with the hazelnuts and coconut.