Black Rice Pudding

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!


  • 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


  1. Cook the black rice according to the packet instructions, overcooking it slightly so it’s plump and sticky, then drain and cool.
  2. Meanwhile, peel and destone the mango and break it down with the lime in a blender until smooth. Set aside.
  3. Toast the macadamia nuts and coconut in a dry frying pan until lightly golden and break down in a mortar and pestle.
  4. 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.
  5. Now, pour this back into the pot with the remaining one third of rice. Give it a stir and divide between four small pots.
  6. Spoon over top of this, the mango and then the passion fruit.
  7. Next, add the yogurt (if using) and sprinkle the macadamia nuts and coconut bits on top. Dig in!

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