Can we have a brief chat about the price of coconut yoghurt? Why so expensive, coconut yoghurt?
My small mind tells me that you take a reasonably priced tin of coconut milk, throw some culture at it and away you go on your cheap, merry way. No offence to any artisan coco yogo makers out there but please drop your damn price so the common man can enjoy your wares.
Anyway, as a stalwart of the Church of Savoury Breakfasts I broke free from the shackles on Friday at a work thing. Catering was provided in the form of Uber Eats (lay a high five on me if you think catering is the best part of any work function) and instead of going for the usual spicy burrito or a bacon and egg calorie atrocity, I delved into the inky world of black rice pudding. Totally sold. So sold in fact that I bought my very own black rice on the way home from work.
After extensive and thorough research (thanks Pinterest) I came up with my own take on this AsPac pud. It’s topped with coconut yoghurt that was on special. Seek that out, ok.
This is super easy. Not as easy as tearing up on a banana Paddle Pop but still pretty easy.
Black Rice Pudding
1 cup black rice
1 cup of water
1.5 cups coconut milk
0.5 teaspoons vanilla paste
2 teaspoons coconut sugar (brown sugar is fine)
Fancy bits, I used garden bits and blueberries
Reasonably priced coconut yoghurt of your choosing (see notes)
Basically throw the rice, water and coconut milk into a pan and cook for 45ish minutes. Add sugar towards the end (otherwise I assume it would caramelise which could be nice too right?) Keep an eye on it, stir it once in a while then top with your accoutrements. It’s really that simple – you can’t go wrong.
- From what I can work out, you can keep the ‘cream’ off the top of the tinned coconut milk and add this to your pudding. If you have time and patience that is. Also that’s my favourite bit so there is no way it would last out of my mouth before the pudding is ready.
- I only used coconut sugar because I had it in the cupboard. Any sugar will work but coconut sugar isn’t horrendously sweet. Your call.
- You can eat this warm, but it’s super nice cool too. Refreshing.