Cocoa black rice pudding is my favourite healthy and easy breakfast… I don’t miss a chance to make it.
This time it’s just real food, no powders or supplements…this is the way I love my breakfast.
Cocoa black rice pudding
A great morning boost, as well as a nigh-time treat, without overdoing it.
I am indulging one of these cocoa black rice pudding right now. Yummy!!
The spoon pleasantly plunges into its decadent deliciousness and the ricey fluffiness is the cherry on top.
Egg whites have never been my first choice, honestly, I really hated them, the smell’s horrible and the taste … even worse.
I used to just eat the yolk from every single hard boiled egg rolling in my plate, and the poor egg white?…down the shoot…what a waste of great, good and healthy protein source. Shame on me!!
Fortunately I changed my mind.
This cocoa black rice pudding is very easy to make, you can prepare it and pop it in the fridge in no time.
How much did I spend **?
The portion cost is ridiculous, € 0.70 each, and every item is readily available.
Let’s come to the macros * of the recipe
The nutrition facts label is at the bottom of the post.
You will get a great pre-workout rich with carbohydrates.
The portion cost of the original cocoa pudding is about € 1.20, give or take.
What makes a big difference are the macros:
traditional =Kcal: 405 per 100 g C 45% P 5% F 50% Vs this recipe=Kcal: 51 Per 100g C 49% P 24% F 27%
I don’t like it when a recipe requires tons of ingredients with fancy names, of dubious origin, that cost a fortune and have to be ordered online without being able to inspect them first. It sucks!!
I try to get what can be seen, touched and smelled, and easy to handle.
You will need a couple of tools and a blender really helps:
- saucepan
- blender
- whip
- moulds or a jar
How to make this cocoa pudding
In abundant boiling water cook black rice as indicated on your box (mine required 18 minutes to be done).
When cooked 2 inches of water should be left over the rice, if you don’t have enough refill it with hot water and leave it on low heat.
Add the pasteurised egg whites to the rice and stir with a whip, cook at least 5 minutes.
Let it bubble till thickened throughout, then wait for it to cool down.
Blend it until you get a smooth, soft and fluffy texture then add the coconut oil, cocoa powder,sweetener of choice and if it you like, a few drops of vanilla flavouring.
Divide into moulds or all in a jar.
Sprinkle with shreds of organic lemon zest.
Pop it in the fridge and let it set for an hour or more.
I like the almond version as well, no lemon zest on top.
- 500ml Water
- 50 g Black Rice (Venere)
- 150 ml Egg whites
- 10 g Coconut oil
- Low calories sweetener of choice
- 5 g Cocoa unsweetened powder
- ½ Vanilla flavor (optional)
- 5 g Organic Lemon zest
- In abundant boiling water cook black rice as indicated on your box (mine required 18 minutes to be done).
- When cooked it should be left 2 inches of water above the rice surface, if not refill it with hot water and let it on low heat.
- Add the egg whites to the rice and stir well with a whip at least for 5 minutes.
- Let it bubble till thickened throughout, then wait it to cool down.
- Blend it with a blender until you get a smooth, soft and fluffy pudding then add the coconut oil, Cocoa unsweetened powder and if it pleases a few drops of vanilla flavor.
- Divide it into molds or all in a jar.
- Sprinkle with shreds of organic lemon zest
- Pop in the fridge a let it set for an hour or more.
- Remove the lemon zest before eating.
Enjoy and have a great day,
Lety
When you make one of my recipes, take a picture, tag me on instagram@lemabor, I’ll be very glad to see your creations !
Let’s be friend on Pinterest.
You may also like:
Don’t forget to share the love ❤
Note: * and ** read the disclaimer in menu bar.
Go to top
