Black Rice Pudding

A phytonutrient black rice pudding powerhouse that’s the perfect breakfast or snack for anyone suffering with food allergies. It’s vegan, gluten-free, dairy-free, nut-free, and is sugar-free.

Black rice is a little miracle grain, it’s properties are astonishing. The deep purple hue of the black rice is a clear indication of its high antioxidant properties. The outermost layer of the grain, the bran and the hull, contain tons of the antioxidants ‘anthocyanin’. Its anthocyanin levels are known to be much higher than any other grain.

Black rice contains phytonutrients which help cleanse the body of toxins and diseases. Its fibre content is also particularly high, 3g per 125g serving is enough for anyone suffering from constipation. If it’s eaten during the morning, it’ll provide a good start to your day.

And, another benefit to note is its protein content, which is 8.5gms of protein per 100gms serving.

Don’t forbid yourself from cashing in on this yummy miracle grain loaded with tons of health benefits. Eating black rice may have a positive impact on healthy cholesterol levels, obesity, diabetes, constipation, diarrhea, bloating, IBS and more.

Go ahead, jump in and enjoy it!


The consistency of this black rice pudding is a matter of preference. It’s lovely thick and stodgy, but it’s also just as yummy slightly runny. So, whichever is to your liking, feel free to add more or less coconut milk. If coconut isn’t your thing feel free to use a good quality nut milk, we’ve tried cashew milk and found it worked really well.

If for any reason you wake up with a sweet tooth craving, try adding some pure maple syrup, raw honey or your favourite sugar.

The cinnamon and other spices creates an amazing flavour to this pudding. For quickness use Ceylon cinnamon powder, for extra depth of flavour use cinnamon sticks. It’s also okay to use both.

This pudding can be frozen, but once defrosted it will need reheating with a little milk. Let it cool down before putting it in the fridge.

This pudding tastes particularly good with yogurt or even dairy cream, check out how to make your own Vanilla Coconut Yogurt.


Nutritional calculations are per person, are rounded off estimates and exclude optional extras. If you use other ingredients or quantities, the results can’t be guaranteed.

Note: Erythritol is an alternative to cane sugar, it is a type of sugar alcohol that the body can’t digest into glucose so it does not spike blood sugar. It has a glycemic index of 0 and is effectively 0 net carbs. Therefore, it is completely subtracted from the net carbs.

Kitchen Tools: Slow Cooker

Prep: 2 min
6 hours
Servings: 8

G. Carbs: 40g
N. Carbs: 25g
Freezable: Yes

Protein: 5g
Fat: 12g

Kcal: 224
Difficulty: Easy


  • 250g Black Rice
  • 6 tbsp Eyrthritol
  • 2 cans Full Fat Coconut Milk
  • 1 tbsp Ceylon Cinnamon powder or 2 Cinnamon Sticks
  • 1 tsp Cardamon Powder
  • 3 Whole Cloves
  • Pinch of Himalayan Salt
  • 250g Nut milk


  • Soak the black rice in water overnight.
  • In the morning rinse the rice, then put all the ingredients except the nut milk in the slow cooker. Don’t be alarmed how much liquid there is, during cooking the rice will absorb it.
  • After about six hours or so, depending on how quickly your slow cooker cooks, add the nut milk and stir to your preferred consistency.
  • Remove the cinnamon sticks if you’re used them.
  • Eat warm or cold, and top with your favourite yogurt.
  • Serve and enjoy!