I happened to catch Jamie Oliver on television the other day, and he was whipping up this tasty, tropical pudding. There is a really nice balance of sweet and tangy here. The bananas, almond milk and rice are a lovely base to couple with the tart passion fruit and tangy mango and lime mixture. I chose not to use yogurt, mostly because I’m not eating dairy much these days. I do think it could make a worthwhile and delicious addition. In Jamie’s original recipe, he uses hazelnut milk, and chopped hazelnuts in the garnish. I used almond milk because I can’t get hazelnut milk here and I happened to have some macadamia nuts on hand, so I chopped them up for the topping. It’s a different take on traditional rice pudding. When I was in Kuala Lumpur two years ago, I tried a black rice pudding that had been bubbling away on the stove for a few hours. It was sweet, delicious and a lovely way to end the meal. I think you’ll find the same with this!
Ingredients
- 200 grams black rice
- 1 ripe mango
- 1 lime
- 1 Tablespoon chopped macadamia nuts
- 1 Tablespoon coconut flakes
- 2 ripe bananas
- 200 ml almond milk
- 1 Tablespoon vanilla extract
- 1 Tablespoon honey, optional
- 4 heaped Tablespoons natural or coconut yogurt
- 2 wrinkly passion fruit
Directions
- 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 and break it down with the lime in a blender until smooth. Set aside.
- Toast the macadamia nuts and coconut in a dry frying pan until lightly golden and break down in a mortar and pestle.
- Add the almond milk, vanilla, and two thirds of the black rice. Blend until smooth. Give it a taste and if you like, add some honey.
- Now, pour this back into the pot with the remaining one third of rice. Give it a stir and divide between four small pots.
- Spoon over top of this, the mango and then the passion fruit.
- Next, add the yogurt (if using) and sprinkle the macadamia nuts and coconut bits on top. Dig in!