Rice pudding is a dish that is loved cold or hot, depending on the season. A rich, coconut custard combined with sticky black rice and sweet grilled peaches makes this both a dramatic looking dish, and utterly irresistible to taste. With the benefits of Manuka Honey in every mouthful, this vegan dessert recipe is also an incredible healthy breakfast idea.
If you’re a lover of overnight oats, rice is an excellent alternative as a gluten free dessert recipe or equally as scrumptious first thing in the morning to provide loads of energy and flavour, and in the chilly months it’s a healthy, delicious comfort food that will fill you full of nutrients and essential vitamins to help boost your immune system.
Black rice is not as common as other varieties of rice, but has the highest levels of anti-oxidants and more protein than brown rice. If you’re looking for anti-inflammatory ingredients, black rice is definitely one to add to your shopping list. The powerful anti-oxidants in black rice combined with the vitamin C found in peaches and the methylglyoxal in Manuka Honey make this an ideal dish for cooler months to help you fight off colds and flu bugs.
This is a delicious, nutritious and versatile recipe that can be eaten all year round, and try replacing peaches with any other fruit you have in the fruit bowl or freezer.
If you try this recipe and love it, share your yummy rice on instagram! Tag @steensmanukahoney for your chance to win a jar of Manuka Honey.
The Steens Team x
¾ cup uncooked black rice
2 cups coconut milk, divided
⅓ cup Steens Anytime Range Honey
¼ teaspoon salt
1 egg, beaten
½ teaspoon vanilla extract
2x large peaches
2 tbsp Steens Anytime Range Honey
½ cup coconut milk
¼ cup toasted coconut flakes
Drizzle of Steens Daily Range Manuka Honey
Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
Once your rice is cooked, in a clean saucepan combine 1 1/2 cups cooked rice, 1 1/2 cups coconut milk, honey and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes.
While your rice is cooking in your honey coconut milk, halve 2 peaches and baste them with Manuka honey. Pop them into a frying pan and cook on a medium heat for 5 minutes or until firm but cooked.
Then either pop them in the oven directly on your oven shelf (so you get the grill lines on the inside of the peach) using the ‘grill’ function, or use a griddle pan with a ribbed base and turn the heat up as high as possible to get delicious charred lines in the soft flesh of the peach. Once done, set the peaches aside.
Stir remaining 1/2 cup coconut milk, and beaten egg into your rice mixture and cook 2 minutes more, stirring constantly. Remove from heat and stir in vanilla.
Pour cool coconut milk over top of your rice and add your honey caramelized peaches. Sprinkle with toasted coconut flakes and drizzle with a little Manuka Honey to finish.
This dish is just as delicious warm or cold.