Black rice pudding recipe with stewed fruit

Black rice porridge with stewed fruit at Three Blue Ducks.
Black rice porridge with stewed fruit at Three Blue Ducks. Photo: Christopher Pearce

This breakfast pudding takes a bit longer to make than the usual porridge made with oats, but it's worth the extra effort. It's a great gluten and dairy-free start to the day that doesn't leave you feeling bloated or lethargic. Dry roasting the black rice and quinoa gives the pudding a nuttier flavour, and the contrast between the grains and sago and the crunch of the seeds and nuts gives it a lovely texture. Another bonus is that most of the sweetness comes from fruit and



100g black rice

100g black quinoa

1.2L water

1 pinch salt

100ml orange juice

1 cinnamon quill

2 cardamom pods

1 star anise

1 tbsp honey

400ml coconut milk

100g sago

1 orange, zested

Stewed fruit and nut-seed mix

1 bunch rhubarb, cut into 5cm pieces

1 pear, peeled and cut into 12 wedges

60g castor sugar

1 vanilla pod, cut in half, seeds scraped

60g almonds, roasted and chopped

30g buckwheat, toasted

20g pepita seeds, toasted

20g white and dark sesame seeds



Put a large saucepan on a high heat, add the black rice and quinoa and dry roast for 2-3 minutes.

Add the water, salt, orange juice, cinnamon, cardamom, star anise and honey. Bring to the boil then reduce to a simmer, stirring constantly for 15-20 minutes or until the rice and quinoa are soft.

Add the coconut milk and sago – it looks like a lot of liquid but the sago absorbs it. When you can still see a pin head sized white hard centre of the sago, after about 10 minutes, remove the pot from the heat.

Mix through the orange zest and serve with the stewed fruits, generously sprinkled with the nuts and seed mix.

Stewed fruit

Preheat the oven to 190C. Mix the rhubarb, pear, sugar and vanilla pod and vanilla seeds, and spread the mix out on a baking tray and bake for 10-15 minutes or until the fruit has caramelised.

Mix the almonds, buckwheat, pepitas and sesame seeds in a small bowl.


Any leftover rice pudding can be reheated, just add more liquid as the sago is very thirsty and makes the mixture set.