Orange & Pistachio Brown Rice Pudding

Posted on November 16, 2016 by Forbidden Foods

Orange and Pistachio Brown Rice Pudding Recipe

Tyler Preston, executive chef at Dr Morse in Melbourne has provided his culinary skills to develop this orange & pistachio brown rice pudding using Forbidden Foods organic brown rice. Enjoy!!!

Serves: 2 | Prep Time: 10 mins | Cook Time: 20-40 mins


- 2 cups of Forbidden Organic Brown Rice
- 2 cups brown rice
- 2 ltr coconut cream
- 4 cardamom pods
- 2 oranges
- 2 cinnamon sticks
- 2 teaspoon 5 spice
- 100g palm sugar
- Strawberries
- Blue berries
- 100g toasted pistachios

Preparation method:

  1. Cook brown rice as per the instructions on the packet and then a little bit longer, approx. 5 mins, as we would like the rice to be slightly softer that usual so it is more suitable for a delicious pudding.
  2. Heat 1 litre of coconut cream w the zest of 1 orange, the cardamom , 2 cinnamon sticks & 100g palm sugar, bring up to heat the add your strained brown rice.
  3. Simply cook this out slowly for 20-25 mins adding more coconut cream if you need to keep the rice nice and soupy.
  4. After 20 mins have a little taste and season to your liking, this means more sugar, a pinch of salt & more coconut cream depending on how runny you like it.
  5. This is not a stiff pudding, it should be slightly runny & really fun to eat, not much chewing required.
  6. When you are satisfied plate up and sprinkle w a little five spice, some berries, the remaining flesh from the oranges & the toasted pistachios (or your preferred nuts) for texture.
Orange and Pistachio Brown Rice Pudding Recipe by Tyler

Orange and Pistachio Forbidden Brown Rice Pudding Recipe

Credit: Chef - Tyler Preston, Photography - Bianca Milani, Styling - Meg Milton.

Posted in Brown Rice, Rice Pudding, Tyler Preston