If I was to choose between rice and noodles, it’s always rice. The versatile grain conquered my breakfast table long ago. Though I never eat white rice (unless we are in a restaurant and there is no other option). Instead, I love all whole grain varieties: brown rice, red rice, black rice, black sticky rice and brown mochi rice. This recipe is about Mochi Rice, which tasts absolutely great with chocolate and banana (I can tell!).
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. In Japan, Mochi is most frequently used to make rice cakes. But who needs rice cakes if you can have sticky yummy rice pudding 🤓?? I used an organic grown variety from Reishunger for this recipe.
When you are already following me for a while, you know I almost never use chocolate but a highly-de-oiled cacao powder for my recipes. It’s primarily because of the lower fat and sugar content, but I also like the mild flavor and the soft color. The brand I am using has about 10% fat per 100 g, only half as much as regular cacao and one-third or the fat content of chocolate.
The recipe for this Chocolate and Banana Mochi Rice Pudding is quite simple. You only need a handful (ok, almost two handfuls) of ingredients and a bit of patience. Brown Mochi needs about 45 min to cook and another 15 minutes to rest. Add home-made hot chocolate, banana, raspberries, cacao nibs and that’s it. Easy-peasy 😋 .
I tried raw cacao nibs from PureRaw for the first time and really liked them. They are crunchy and slightly bitter, like dark chocolate, just without the sugar. Raw cacao nibs are made from roasted cacao beans. They are high in fiber, magnesium, and antioxidants. Cacao is known for its mood improving properties – but instead of stuffing yourself with processed chocolate, try to sprinkle a tablespoon of raw cacao nibs over your Smoothie Bowl, Overnight Oats or Porridge. It’s sooo good!
Lately one of my Instagram followers asked me, why I (and many other food bloggers on Instagram) use frozen berries. It’s because they look amazing when they start to defrost! That’s all! I never start to eat before they are fully defrosted (takes about 10 minutes) and I have to take my picture really fast. When I planned the shooting for this recipe, I didn’t take into consideration that frozen raspberries on hot rice pudding will defrost in a second. I was only able to take a few pictures before the defrosting accelerated, and the raspberries started looking weird.
On a side note: I would highly recommend cooking your Mochi Rice in a heavy pot with a tight fitting lid (like a cast-iron); otherwise your liquid will boil away in no time, and you’ll end up with a burnt rice pudding. To be on the safe side, I used more plant-milk than you would normally need for this recipe. It’s easier to let it all soak up after the cooking is done instead of checking the pot all the time whether there is still enough liquid or not.
Have you ever tried Mochi rice or rice pudding in general? Let me know in the comments below. I’d love to hear from you 😘😘.
Chocolate and Banana Mochi Rice Pudding
Rice Pudding made with brown Mochi Rice is healthy and delicious. Add cacao, banana, raw cacao nibs, raspberries and you are in heaven!
- 1/2 cup Mochi rice
- 1 1/8 cup soy milk or any other plant-based milk
- 1/8 cup water
- 1 tbps low-fat cacao
- 1 tbsp whole cane sugar
- 2 small bananas
- 1 tbsp raw cacao nibs
- 1/2 cup raspberries
- 1/2 tsp dried edibe flowers
In a heavy pot with a tight fitting lid bring soy milk (or any other plant-based 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.
Mix a few raspberries in your rice pudding - it gives a nice color and texture. For a sugar-free option substiute whole cane sugar with erythritol.