This recipe is autumn/winter comfort food at its best. Black rice pudding is packed full of nutrition and flavoured with warming spices; cinnamon and ginger with added cardamom and star anise that give out lovely chai vibes. You can enjoy this vegan and gluten free pudding recipe as a comforting, immune boosting breakfast or dessert. The butternut squash topping is gently pan fried and slightly caramelised, which bring a really delicious flavour. Maitake mushroom powder is added for adaptogenic goodness. As this rice pudding isn’t too high in sugar it will help act as a slow releasing source of energy.
Equipment
- Large Bowl
- Fine Mesh Sieve
- Large Heavy Bottomed Saucepan with Lid
- Wooden Spoon
- Non-Stick Skillet
- Serving Bowls
Ingredients
For the rice pudding
- 1 1/2 Cups Water
- 1 Star Anise
- 1 Small Slice Root Ginger
- 1/8 Tsp Ground Allspice
- 1/4 Tsp Sea Salt
- 20ml Full Fat Coconut Milk
For the topping
- 160g Butternut Squash (peeled & diced)
- Dollop of Coconut Yogurt
- 2 Tbsp Mixed Nuts (chopped)
Method
- Soak your rice in filtered hand hot water with 1 tsp apple cider vinegar or lemon juice for at least 4 hours then rinse thoroughly in a fine mesh sieve and set to one side.
- Add 1 tbsp coconut oil to a large heavy-bottomed saucepan and then add the rice. Cook on a medium heat for 2 minutes, stirring continuously.
- Add the water, star anise, root ginger, ground cinnamon, ginger, and allspice, cardamom seeds, and sea salt to the pan.
- Bring to a boil then reduce to a low heat and simmer, cover with a lid and cook for 45 minutes. Remove from the heat then remove the root ginger slice and star anise.
- Add the coconut milk, coconut sugar, Maitake mushroom powder, and cacao powder, then bring to a boil over high heat.
- Reduce to a simmer on a low heat and leave uncovered, cooking for roughly 20 minutes. Be sure to stir occasionally to ensure that the rice cooks evenly and doesn't burn or stick to the pan. The pudding should be thick and the rice tender and a little chewy.
- Stir in your apple cider vinegar then remove from heat and leave to cool, stirring occasionally to prevent a skin from forming.
- Whilst your pudding is cooling add your butter to a non-stick skillet and melt on a low heat.
- Add the butternut squash and cook over moderate heat until browned. Cook for 4 minutes then sprinkle over the coconut sugar and cook for a further 2-3 minutes.
- Divide the pudding equally into bowls then pour over a little leftover coconut milk, and top with the butternut squash and 1 tbsp of mixed chopped nuts per person.
- Eat and enjoy!
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