Black Rice Pudding

At our latest Iron Chef competition (Coconut “Secret” Ingredient), my friend Sara introduced me to this AMAZING dish.  It’s a sweet but not too sweet dessert or breakfast dish. 

Black Rice Pudding
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  1. 1 cup black rice (can be purchased at most Asian food stores)
  2. 1/2 cup coconut milk
  3. 1/2 cup coconut cream
  4. 1/2 coconut brown sugar (or palm, or maple)
  1. Rinse rice three or four times in a metal dish (it stains ceramic).
  2. Soak overnight in water.
  3. Cook rice at a ratio of 1 cup rice to 2 cups water.
  4. Cook rice for 25 to 35 minutes, turn off heat, leave rice to cook for another 10 minutes covered.
  5. Once the rice is finished cooking, in a saucepan over medium heat, mix 1/2 cup coconut milk, 1/2 cup coconut cream, 1/2 coconut palm sugar and 1/2 teaspoon of salt. Bring to a boil, and then turn off.
  6. And the coconut milk sauce to the rice and serve.
  1. You can use a lot less sugar if you want this as a breakfast dish rather than a dessert. I.e. 3 tablespoons.
  2. Add toppings of your choice: I.e. mango, blueberries.
  3. You can cook the rice without soaking it the night before, but it will talk a lot longer to cook.
Leaf And Beef
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