Everyday Super Food
By Jamie Oliver
50 mins
Not Too Tricky
makes 4
About the recipe
This healthy rice pudding recipe is super-tasty for breakfast. Fortified hazelnut milk contains vitamin B12, helping us to think properly and stay alert, while hazelnuts are super-high in vitamin E, protecting our cells against damage. Enjoy!
Recipe From
Ingredients
200g black rice
1 ripe mango
1 lime
1 tablespoon blanched hazelnuts
1 tablespoon coconut flakes
2 ripe bananas
200ml hazelnut milk
1 tablespoon vanilla extract
optional: manuka honey
4 heaped tablespoons natural yoghurt
2 wrinkly passion fruit
Top Tip
I make these on a Sunday night and rack them up in the fridge, ready and waiting to be enjoyed with no effort in the days that follow.
Method
- Cook the black rice according to the packet instructions, overcooking it slightly so it’s plump and sticky, then drain and cool.
- Meanwhile, peel and destone the mango, blitz the flesh in a blender with the lime juice until smooth, and pour into a bowl.
- Separately, toast the hazelnuts and coconut in a dry frying pan until lightly golden, then bash up in a pestle and mortar.
- Peel the bananas and tear into the blender, then blitz with the hazelnut milk, vanilla extract and two-thirds of the black rice – depending on the sweetness of your bananas, you could also add a teaspoon of honey.
- Once smooth, stir that back through the rest of the rice – this will give you great texture and colour. Divide between four nice jars or bowls.
- Spoon over the blitzed mango, squeeze half a passion fruit over each one, then delicately spoon over the yoghurt and sprinkle with the hazelnuts and coconut.
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