Rice pudding is a classic pudding that people seem to love or hate, but giving it a new lease of life can make the difference to your taste buds. This makes an amazing breakfast too.
Soak the black rice in a bowl of water for at least 6 hours (ideally overnight). Stir in the white rice and leave for 2 hours more.
Tip the rice and water (do not rinse or drain) in a pot and add extra water so the rice is covered by 10 cm of water in total.
Add the vanilla pod and salt and set on a high heat uncovered to come to a boil.
Once boiling, reduce the heat to a simmer and cook covered for 45 minutes.
Add 300 ml of the coconut milk and bring to a boil again, stirring well to combine. Reduce the heat to a low simmer and cook for a further 30 minutes adding water, 1/4 cup at a time if the mixture drys out.
Once the rice is cooked, stir through the coconut sugar and continue to simmer over a low heat until the sugar has dissolved and the mixture is thick and glossy.
Spoon the rice into 4 bowls and top each with a drizzle of remaining coconut milk, top with the fresh fruit and the toasted coconut flakes.
1/4 cup Healthy Brand black rice
2 tablespoons short-grain white rice
1 Heilala vanilla pod split in half
1 teaspoon Salt
200 grams Matakana Superfoods coconut sugar
375 millilitres Coconut Milk
mango sliced, or any sliced fruit to top
Kokonati dessicated coconut chips