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

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• Author: Karlijn
• Total Time: 30 mins
• Servings: 1 1x

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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.

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Ingredients

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• 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

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Instructions

1. Bring the almond milk to boil in a pan.
2. 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.
3. Mash the banana.
4. 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