Strawberries black rice pudding with strawberries and shredded coconut

Again, in lockdown this time stage 4. Back to canned, packets, and frozen food. Everything also crumbling down. Batteries needed replacements, ceiling, walls crackers here and there. Can’t get the handy plasterer to fix it. Batteries shop too far more than 5 km radius.

Soon my canned, packets and frozen food will finished. I hope that I can get something fresh vegetables, fruits and meat. In the meantime, enjoy and be thankful to have food to eat. Black rice is healthy, filling and can be entrée, main and dessert. Glad I have some black rice to eat with my frozen strawberries and shredded coconut, and canned coconut milk.

Strawberries are supposedly to be antioxidant healthy. Got to have some colour in for black rice looks dull. Winter freezing white with shredded coconut. Then glucose syrup which is not good well once awhile in moderation is ok.

My pudding is eaten cold as I like it cold. It’s beautiful, healthy, a bit crunchy texture not too sweet and delicious. Let’s cook!!!


1/2 c black rice, soaked overnight
1 1/4 c water
165 ml coconut milk
2 Tbs glucose syrup
1 Tsp vanilla essence
100 g strawberries, roughly chopped
100 g strawberries, puree with a bit of water
a pinch of salt
a pinch of nutmeg (OPT)
water, if needed


6-8 strawberries
shredded coconut


I have soaked black rice for two days. You can soaked it overnight. I read somewhere it help cut cooking time down. Drain and wash a couple of times. Then place rice with water in a pot over medium heat. Bring it to a boil then reduce heat to low to simmer about 25-35 minutes. Do remember to stir occasionally to prevent it from sticking at the bottom. Add roughly chopped strawberries into black rice and stir well to combined.

By now water would be less, add coconut milk in stir and continue to cook for about 15-20 minutes. Remember to stir occasionally. Now the mixture has thickened add in strawberry puree, glucose and salt. Cook a further 10-12 minutes. If mixture is too thick, add some water. I added some water about 1/8 c as I like it a tiny bit thinner. Now add vanilla and nutmeg, stir well to incorporate.

I like my pudding a tiny bit of crunch. Turn off hob and let it sit for 5 minutes. Spoon into bowls. Refrigerate for 2-4 hours. Before serving cut strawberries and garnish with shredded coconut.  Serve cold. Enjoy it by the fireplace with a glass of sweet wine or dessert wine or coffee.

Note: You can use any fruits you like. You can use honey, molasses, castor sugar, treacle, or dark brown sugar instead of glucose syrup. You can omit strawberries and just use strawberries for garnish.