Wellness programs teach healthier lifestyle habits. But, that does not mean that you go on a deprivation diet. Nor does it mean that you have to give up desserts.

Here is a very healthy dessert that can be included in all wellness programs. This recipe makes a nourishing and satisfying dessert that uses black rice as the main ingredient.

If you’ve never eaten black rice, give it a try. It has the type of health benefits that nutritionists strive for when creating wellness programs.

Did you know that black rice is rich in immune-boosting vitamin E? It may surprise you to learn that it has more antioxidants than blueberries. It also surpasses white and brown rice in protein content.


Black Rice Pudding with Coconut and Persimmons


Ingredients (makes 8 servings)


• 1 cup Thai black or purple rice
• 1/2 teaspoon salt
• 3 cups water
• 1 13.5-oz. can full-fat coconut milk, refrigerated until cold
• 1/4 cup raw sugar (such as turbinado) or coconut palm sugar, plus more for sprinkling, optional
• 4 ripe persimmons, preferably Hachiya, peeled and cut into thin wedges




1. Combine rice, ¼ teaspoon of the salt and water in a medium saucepan; bring to a boil. Reduce heat to low, cover and simmer until rice is almost tender but still chewy, 30 to 45 minutes. Open coconut milk; carefully scoop off solid cream on top, taking care not to get any liquid. Refrigerate cream.


2. Stir sugar, remaining ¼ teaspoon salt and liquid coconut milk into rice; bring to a boil over high heat. Reduce heat to low; simmer, uncovered, stirring occasionally, until mixture is thick and rice is tender but still slightly chewy, 15 to 30 minutes. Remove from heat and let cool, stirring occasionally, for at least 30 minutes.


3. Divide pudding among 8 bowls. Arrange persimmons on top. Sprinkle lightly with sugar, if desired. Whisk coconut cream until soft peaks form.


4. Dollop onto puddings and serve immediately.


Nutrition (per serving)

Calories: 250
Fat: 11g
Fiber: 5g
Protein: 4g


Click here for this black rice dessert recipe.