Black Rice Pudding

• 200 g black rice
• 1 ripe mango
• 1 lime
• 1 tablespoon blanched hazelnuts
• 1 tablespoon coconut flakes
• 2 ripe bananas
• 200 ml hazelnut milk
• 1 tablespoon vanilla extract
• manuka honey, optional
• 4 heaped tablespoons natural yoghurt
• 2 wrinkly passion fruit

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.

Serves 4; 277 calories.

VERDICT:  Good!  Very slightly sweet.  I used regular milk, skipped the coconut, and used thawed frozen raspberries instead of passion fruit; it would probably be even better as written.  From Everyday Super Food.  Keep.