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 pinch salt
100ml orange juice
1 cinnamon quill
2 cardamom pods
1 star anise
1 tbsp honey
400ml coconut milk
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.
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.