First Dessert – Indian Black Rice Pudding

Okay I adore India! My dream is to visit there one day. Maybe I will go with my good friend Sindhu. Well my cabinet is filled with indian spices. Indian spices are very healing to the body and mind. Check out my Nutritional Tips and find out how these spices bring wellness and vitality into your life.

I came up with this recipe because I have been fighting a virus. I am one of those people who can still eat when I am sick. Well might as well make it yummy! Right? Here’s the recipe hope you enjoy it!! Remember Set the table with Love.

Indian Black  Rice Pudding

Indian Black Rice Pudding

First off the ginger snap crumble

6 simple Ginger Snaps ( organic if you can) ( crush them in bowl set aside)

Also you will need

2 tbs of  organic honey

1 tsp of cardamom

1tsp of cinnamon

1/2 tsp clove

1 tsp of vanilla

pinch of sea salt

1 bag of ginger tea

1 bag of chai tea

1/4 cup of organic sweetened dried cranberries

1 1/2 tbs of  organic lemon zest

1 tbs of freshed squeezed organic lemon juice

2 tbs of organic unsweetened dehydrated coconut  fine flakes

Cook 1 cup of black rice I use Forbidden black recipe but here is my twist : my package calls for 1 3/4 cups of water (  I use tea instead) let water come to boil. Reduce the heat to a simmer at this time add a bag of organic ginger tea and organic chai tea and let steep for  about 3 -5 minutes, then remove the bags.

I add 2 tbs of honey,  1 tsp of cardamom 1tsp of cinnamon 1/2 tsp clove, dash of salt and 1 tsp of vanilla. Stir well. And then add the lemon juice.

Cook the rice for about 30 – 35 minutes once the rice is cooked add  the cranberries they will help sweeten the rice then add 3/4 cups of organic 2% milk or vanilla rice milk or almond milk  continue to simmer and let cook for about  15- 20 minutes until there is just about  an inch of liquid left in the pot. You do not want to cook out the liquid completely.

Time to make the medley:

Just mix together the gingersnaps, coconut and half of the lemon zest ( leave the rest for the top)


I used a champagne glass: You want to build the dessert like a parfait.

Add the ( medley crumble) then the rice then the crumble and top this layer with only coconut to break up the color

then add the rice and top lastly with the medley and the extra lemon zest. I lemon is not your thing you can skip this but this dessert is pretty sweet.

And there you have it Indian Black Rice Pudding.

Check out the Nutritional Tip to see why this dessert is so healthy for you and it will make a great breakfast.





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I am a yoga and meditation practitioner, the owner and creator of B'Tyli Natural Skin Therapies. I am a nutrition consultant and pursuing my degree in Holistic Nutrition,at Clayton College of Natural Health. I am mom of 2 boys, 27 years old, 13 years old and a 3 year old granddaughter. I have been married for 18 years to a wonderful man, who on June 17th donated his kidney to me. I have lived with chronic illness for 20 years and have learned so many spiritual lessons from this experience.I am currently publishing a book titled, Living within the Silver Lining( finding your blessings within the dark clouds). I love life and live it fully each day. Love to cook so check out my weekly or maybe daily recipes. Healthy and Delicious!!!

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