Low FOMAP black rice pudding
When I posted a picture of this recipe on Instagram, I got a few comments that said: ohh Karlijn, what is this? It looks like a brownie! Unfortunately, I have to disappoint you because this isn’t a brownie, it is a black rice pudding.
BUT there is cacao in it and because of that it tastes very chocolatey so, therefore, you could say it is a black rice pudding that tastes like a brownie. That’s a good compromise, isn’t it?
I bought black rice during a visit at Amazing Oriental (a large Asian supermarket). I thought it looked fascinating, so I brought it home. If you boil black rice the water turns pitch black.
Super creepy, haha. The flavour of black rice isn’t different from white rice, it reminds me a bit of brown rice.
When you use black rice for your rice pudding, your rice pudding will, therefore, get a bit more of a bite than when you use white rice. You can also use white rice instead of black rice in this recipe.
A perfect breakfast on a cold autumn morning!
Low FODMAP black rice pudding
- Total Time: 30 mins
- Servings: 1 1x
Description
This black rice pudding with almond milk, banana, cacao and maple syrup makes a delicious autumn breakfast. Low FODMAP, gluten-free, lactose-free, vegan.
Ingredients
- 250 ml unsweetened almond milk
- 50 g black or white rice
- 1 tbsp cacao powder
- 1 tbsp maple syrup
- 100 g unripe banana
- 1 tsp pumpkin spice
Instructions
- Bring the almond milk to boil in a pan.
- Add the rice, a pinch of salt and the pumpkin spice and stir everything together. Cover the pan and leave the rice to boil for 25-30 minutes on low heat. Check now and then if it doesn’t boil too fast. If the milk evaporates too quickly, you can add a bit of water.
- Mash the banana.
- Stir in the cacao powder when the rice is cooked. Stir in the banana and the maple syrup and serve warm.
- Cook Time: 30 mins
Will you let me know if you have made this recipe? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen.
2 Comments
Omg incredible recipe, thank you Karlin!
I didn’t have pumpkin spice. I made 2 x the recipe and used 3 Cardamon pods whole, I cinnamon stick and 1 slice of orange zest. I also halved the cocoa (because we avoid stimulants) and it was the best thing ever.
My husband said.. “oh my gawd, this is ‘fluffing’ delicious!”
Straight to my bookmarks.
Thanks again!
Xxx
I am happy to hear that you enjoyed the recipe so much 🙂