Made with sticky wholegrain black rice, coconut cream & papaya. This sugar free version of the Indonesian classic can be eaten for dessert or breakfast.

Yields2 Servings
Prep Time30 minsCook Time20 minsTotal Time50 mins
Serves 2
Pudding Ingredients
 100 g Black sticky glutinous rice. Soaked overnight or minimum 4 hours & rinsed well
 200 g organic coconut milk
 60 ml extra water (& more during cooking)
 Pinch salt
 ½ vanilla bean
 20 ml maple syrup
To Serve
 80 g pineapple
 30 g Extra coconut cream
 3 slices red papaya
 Coconut flakes
1

1. Place all ingredients in a pot + bring to the boil.
Reduce to simmer

2. Simmer until rice is softened (will still be textural due to nature of the rice)

3. Will have consistency of sticky wet risotto

Notes:
Depending on soaking time, cooking may take up to an hour.

Serving method:

1. Slice fruit into long pieces & serve on one side
2. Dollop extra coconut cream on rice, sprinkle flakes on top of pudding

Ingredients

Serves 2
Pudding Ingredients
 100 g Black sticky glutinous rice. Soaked overnight or minimum 4 hours & rinsed well
 200 g organic coconut milk
 60 ml extra water (& more during cooking)
 Pinch salt
 ½ vanilla bean
 20 ml maple syrup
To Serve
 80 g pineapple
 30 g Extra coconut cream
 3 slices red papaya
 Coconut flakes

Directions

1

1. Place all ingredients in a pot + bring to the boil.
Reduce to simmer

2. Simmer until rice is softened (will still be textural due to nature of the rice)

3. Will have consistency of sticky wet risotto

Notes:
Depending on soaking time, cooking may take up to an hour.

Serving method:

1. Slice fruit into long pieces & serve on one side
2. Dollop extra coconut cream on rice, sprinkle flakes on top of pudding

Coconut Black Rice Pudding