Black rice breakfast with summerfruits and yoghurt

By: Nikki and Jordan Shearer

Masterchef NZ runners up Nikki and Jordan Shearer continue to impress us with their easy-to-make creations, such as this black rice breakfast with prunes, summerfruits and yoghurt.

Black -rice -brekky

Serves 2

We discovered the inspiration for this amazing breakfast dish in a lovely little cafe in Ponsonby. The waiter told us it would be addictive and it was – so much so that we had to go home and create our own version.

The black rice is best left overnight, combined with the prunes, orange juice, honey and diced orange – and can be stored in fridge for brekkie at a moment’s notice. Add the fresh fruit, yoghurt, nuts and freeze dried fruit just before serving.

The ‘fresh as’ brand has a number of freeze dried fruit options that give that extra crunch, just pick your favourite!


  • ½ cup black rice
  • 1 cup cold water
  • 1 vanilla pod, sliced lengthwise
  • 1/³ cup freshly squeezed orange juice
  • 1 orange, peeled and segmented then diced
  • 4 prunes, diced
  • 2-3 tsp honey (or to your taste)
  • 6 strawberries, sliced
  • 16 blueberries
  • ½ cup passionfruit yoghurt (we use the collective brand)
  • 1 Tbsp sliced pistachio nuts
  • 4-6 pieces freeze dried mandarin (we use the ‘fresh as’ product)


  1. Rinse the black rice in a sieve under cold running water for a couple of minutes.
  2. Combine black rice, water and vanilla pod in a small pot and bring to the boil.
  3. Simmer approx 35 minutes until the water has been absorbed.
  4. Remove vanilla pod and place cooked rice in a bowl and allow to cool.
  5. Add orange juice, segmented orange, prunes and honey, cover and refrigerate (preferably overnight if you have the time).
  6. Place 2-3 Tbsp of the black rice mixture into the bottom of each serving plate.
  7. Just before serving divide the fresh fruit between bowls on top of the black rice, top with half the yoghurt and sprinkle with pistachios and freeze dried mandarins.

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