Black Rice Pudding

45 Minutes

Increasingly, people are looking for new, interesting and healthy ways to start their days. Packed full of protein, fibre and iron, this Black Rice Pudding recipe helps you give customers just that, all topped with the tasty flavour of spiced poached pears.


Yield: 3 portions

Prep time: 10 minutes

Cook time: 45 minutes

Expert tips: Best served warm but can also be served cold. For best results, use a rice cooker or steamer to cook the black rice. For a refined sugar-free alternative, replace sugar with honey.


For the Spiced Poached Pears

Yield: 6 poached pears

Prep time: 10 minutes

Cook time: 25 minutes  




  • 225g black rice
  • 510g water
  • 50g Chelsea Sugar
  • 225 coconut milk
  • 6 Tbsp Puhoi Valley Black Doris Plum Yoghurt
  • 6 poached pear quarters (see recipe below)
  • 75g kiwi fruit, diced
  • 30g pumpkin seeds, toasted
  • 30g coconut chips, toasted
  • 10g freeze dried raspberries
  • 6 pears
  • 1 litre water
  • 250g Chelsea Brown Sugar
  • 2 cinnamon quills
  • 1 vanilla bean
  • 1 star anise


1. Place black rice and water in a pot, bring to boil then turn down to the lowest heat and gently simmer for 40mins or until the rice is cooked.

2. Add sugar and coconut mix to the rice and gently fold until well combined.

3. To serve, place 300g of the black rice pudding in a bowl and top with 2 poached pear quarters, 2 Tbsp yoghurt, 25g kiwifruit, 10g pumpkin seeds, 10g toasted coconut and a small sprinkle of freeze dried raspberries.

For the Spiced Poached Pears

1. Bring water, brown sugar, cinnamon, vanilla extract and star anise to the boil.

2. Peel pears and cut into quarters. Gently add to the pot and turn down to the lowest heat before placing a piece of baking paper, cut to the size of the pot, directly on top of the pears. Close with a lid then gently poach for 25mins.

3. Gently remove pears from the pot and onto a tray. Refrigerate until cool.

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