Black rice and quinoa pudding by Three Blue Ducks

Australian Gourmet Traveller recipe for rice pudding by Three Blue Ducks, Bronte, NSW.
Rice pudding

Rice pudding

William Meppem
1H 20M
1H 40M

“This pudding also works well for breakfast with yoghurt, poached fruit and lots of cups of coffee,” says Robertson.




1.Dry-roast quinoa in a wide saucepan over low-medium heat (1 minute), add black rice and dry-roast (30 seconds), add orange juice, rind and spices and simmer until juice evaporates (2-3 minutes). Add milk, cream, vanilla and a pinch of salt and bring to the simmer over high heat. Reduce heat to low and stir occasionally until rice is tender (1 hour). Add brown sugar and cook until rice is very tender and not too wet (15 minutes).
2.Meanwhile, dry-roast chia seeds, linseed and pumpkin seeds in a frying pan over medium heat (1-2 minutes).
3.Stir seeds into rice mixture, transfer to bowls, scatter with caster sugar, caramelise with a blowtorch or under a hot grill and serve.

Black quinoa, black glutinous rice, chia seeds, linseed and pumpkin seeds are available from select health-food shops.

This recipe is from the August 2012 issue of


Drink Suggestion: Montevecchio moscato. Drink suggestion by Shannon Debreceny & Jeff Bennett


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