Black rice pudding


This healthy Black 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!

Ingredients Black rice pudding

  • 200 g black rice
  • 1 ripe mango
  • 1 lime
  • 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


  1. Cook the black rice according to the packet instructions, overcooking it slightly so itโ€™s plump and sticky, then drain and cool.
  2. Meanwhile, peel and destone the mango, blitz the flesh in a blender with the lime juice until smooth, and pour into a bowl.
  3. Separately, toast the hazelnuts and coconut in a dry frying pan until lightly golden, then bash up in a pestle and mortar.
  4. Peel the bananas and tear into the blender, then blitz with the hazelnut milk, vanilla extract and two-thirds of the black rice โ€“ depending on the sweetness of your bananas, you could also add a teaspoon of honey.
  5. Once smooth, stir that back through the rest of the rice โ€“ this will give you great texture and colour. Divide between four nice jars or bowls.
  6. 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.


I make these on a Sunday night and rack them up in the fridge, ready and waiting to be enjoyed with no effort in the days that follow.

Black rice pudding
Black rice pudding

Recipe: Jamie Oliver

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