Black rice is a great source of potent antioxidants, called anthocyanins, which neutralise damaging free radicals in the body, helping to prevent chronic illnesses such as cardiovascular disease and cancer. The fruits used in this dessert are full of vitamin C, required for strong immunity and healthy skin and adrenal function, and also provide plenty of protective antioxidants.
Serves: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- ½ cup black rice, soaked overnight
- 1½ cups water
- 1 vanilla bean
- Pinch sea salt
- 1 × 400mL tin coconut cream
- 1½ tbsp maple syrup
- Topping
- ½ pomegranate, seeds removed
- 2 passionfruit
- 1 kiwifruit, sliced
Method
- Rinse rice well and place rice, fresh water, vanilla bean and salt in medium saucepan. Bring to boil then allow rice to simmer for 25 mins, until cooked through and water absorbed. Add extra water if needed.
- Add 1¼ cups of coconut cream and maple syrup and cook for a further 20 mins, until rice is thick and creamy. Set aside ¼ cup of coconut cream for topping.
- Divide pudding into 4 small bowls and allow rice to cool a little.
- Top each bowl with a drizzle of coconut cream, passionfruit pulp, pomegranate seeds and slice of kiwifruit.
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