Black Rice Raspberry Pudding is one of a kind out of this world pudding to refresh you during the hot season, this amazing pudding will keep you energized throughout the day.

Black rice supports weight loss as its whole grains are absorbed slowly into the body. Also read the following 20 Amazing Juices with Beetroot Recipes

Ingredients For Preparing Black Rice Raspberry Pudding

200 g black rice

2 large ripe bananas, chopped

150 ml milk

2 tbsp. organic honey

1 tsp. vanilla extract

150 g raspberries

1 tbsp. lemon juice

150 ml natural yogurt

30 g pumpkin seeds

How To Prepare Black Rice Raspberry Pudding

1. Place the rice in a medium sized sauce pan over a high heat, cover with water and bring to the boil. Reduce the heat and simmer for 40 to 45 minutes or until tender.
2. Whizz the bananas, almond milk, 1 tablespoon of the honey and the vanilla extract in a a blender together with half the cooked rice. Stir through the remaining rice and set aside.
3. Blend the raspberries, the remaining honey and lemon juice until smooth.
4. Spoon the sweetened rice into the base of the two glasses, then add a layer of the raspberry coulis and spoon over the yogurt. Serve sprinkled with the pumpkin seeds.

Print Recipe

Black Rice Raspberry Pudding

Author: Balanced Healthy Meals Recipe Keys: B Black Rice Pudding With Raspberry Coulis

Servings: 2

Best Season: Summer

Description

Black Rice Raspberry Pudding is one of a kind out of this world pudding to refresh you during the hot season, this amazing pudding will keep you energized throughout the day.

Black rice supports weight loss as its whole grains are absorbed slowly into the body. Also read the following 20 Amazing Juices with Beetroot Recipes

Ingredients For Making Black Rice Raspberry Pudding

Servings

• 200 g black rice

• 2 large ripe bananas, chopped

• 150 ml milk

• 2 tbsp. organic honey

• 1 tsp. vanilla extract

• 150 g raspberries

• 1 tbsp. lemon juice

• 150 ml natural yogurt

• 30 g pumpkin seeds

Instructions

1. Place the rice in a medium sized sauce pan over a high heat, cover with water and bring to the boil. Reduce the heat and simmer for 40 to 45 minutes or until tender.
2. Whizz the bananas, almond milk, 1 tablespoon of the honey and the vanilla extract in a a blender together with half the cooked rice. Stir through the remaining rice and set aside.
3. Blend the raspberries, the remaining honey and lemon juice until smooth.
4. Spoon the sweetened rice into the base of the two glasses, then add a layer of the raspberry coulis and spoon over the yogurt. Serve sprinkled with the pumpkin seeds.