Black Rice Pudding (Vegan, Gluten-free, Refined Sugar-Free)

Wednesday, March 21, 2018

Recently, I really enjoy having a warm bowl of porridge in the morning for breakfast. So I have been experimenting with different grains in my porridge for more breakfast alternation (check out my quinoa porridge and steel cut oats recipe), as well as to clear up my pantry. As much as I love having brown rice for dinner with my vegan curry and tofu scramble, I thought it would be a good idea to try making some black rice pudding with it and see how it goes. The result was a creamy, comforting and filling breakfast pudding that can be served warm or cold, with fruits, granola and raw cacao nibs. It keeps well in the fridge for 3-4 days, so you can cook a large batch in advance and have it as a breakfast on the go on those busy days.

This recipe makes 2 servings


1/2 cup black rice
1/4 cup coconut milk
Little bit less than 1 cup (7/8 cup) of almond milk
1 zucchini (shredded)
1 cup water
1/2 tsp ground tonka bean (optional but recommended)
2 tsp cinnamon


  1. Prepare this the night before you wish to have this. Shred the zucchini and squeeze as much water as you can from them. 
  2. Mix everything in an oven safe pot and place the pot into the slow cooker.
  3. Slowly pour water into the bottom of the slow cooker until its level is about 1 inch below the top of the pot.
  4. Cover and cook on low for 8 hours. Stir before serving.
  5. Serve with your choice of toppings.

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