Rice pudding made with brown mochi rice is healthy and delicious. Add cacao, banana, raw cacao nibs, and raspberries and you are in breakfast heaven! Mochi rice is a short grain, glutinous rice. It has a very high starch content, which makes it sticky and perfect for rice pudding. The flavor of mochi is mild and slightly sweet.
Chocolate and Banana Mochi Rice Pudding [Vegan, Gluten-Free]
- 1/2 cup brown mochi rice (glutinous rice)
- 1 1/8 cups soy milk or any other non-dairy milk
- 1/8 cup water
- 1 tablespoon low-fat cacao
- 1 tablespoon whole cane sugar
- 2 small bananas
- 1 tablespoon raw cacao nibs
- 1/2 cup raspberries
- 1/2 teaspoon dried edibe flowers
- In a heavy pot with a tight fitting lid bring soy milk (or any other non-dairy milk) to the boil.
- Add mochi rice, reduce heat, close the lid and allow to simmer for 45 minutes.
- Remove cooked mochi rice from the heat and allow to rest for 15 minutes uncovered, until all the liquid is absorbed.
- In the meanwhile, blend low-fat cacao with water and whole cane sugar and bring to the boil.
- Remove from heat immediately and mix hot chocolate with the cooked mochi rice.
- Quarter one banana and slice thinly. Mix with your rice pudding and transfer to a bowl. Slice the other banana.
- Decorate your rice pudding with banana slices, raspberries, and dried edible flowers.