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Chocolate and Banana Mochi Rice Pudding [Vegan, Gluten-Free]

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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]



Cook Time



  • 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


  1. In a heavy pot with a tight fitting lid bring soy milk (or any other non-dairy milk) to the boil.
  2. Add mochi rice, reduce heat, close the lid and allow to simmer for 45 minutes.
  3. Remove cooked mochi rice from the heat and allow to rest for 15 minutes uncovered, until all the liquid is absorbed.
  4. In the meanwhile, blend low-fat cacao with water and whole cane sugar and bring to the boil.
  5. Remove from heat immediately and mix hot chocolate with the cooked mochi rice.
  6. Quarter one banana and slice thinly. Mix with your rice pudding and transfer to a bowl. Slice the other banana.
  7. Decorate your rice pudding with banana slices, raspberries, and dried edible flowers.

Nutritional Information

Calories: 544 | Carbs: 97g | Fat: 7g | Protein: 14g | Sugar: 46g | Sodium: 141mg





Hi! I’m Katja, the person behind Breakfast with Flowers. I am a certified dietitian, trained teacher, hobby gardener and nutrition expert specialized in plant-based nutrition. I started my blog to share my passion for healthy breakfast recipes and edible flowers. My recipes are all vegan, often gluten-free and always free of refined sugar. My goal is to inspire people to include more plant-based whole foods into their diet.



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