Black rice pudding
For those who really like sweet food, you may also top the pudding off with a drizzle of coconut cream or a mild fruit such as bananas. This is a traditional recipe my friend's mother brought with her from Thailand. Some of the ingredients might be hard to find in areas without Chinese or Asian supermarkets. There are a number of online retailers that carry these ingredients.
Ingredients
Serves: 8
- 60g uncooked glutinous black rice
- 90g uncooked glutinous white rice
- 5 tablespoons palm sugar
- 750ml water
- 80ml coconut cream
- 1 teaspoon vanilla extract
Method
Prep:5min ›
Cook:55min ›
Ready in:1hr
- Rinse and drain glutinous black rice and glutinous white rice, then combine with sugar and water in a large saucepan. Bring to the boil over high heat, stirring frequently. Reduce heat to medium-low. Cover and cook until rice is tender and creamy, stirring occasionally, about 45 minutes. Stir in coconut cream and vanilla extract. Serve warm.
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Reviews & ratings
Average global rating:
(7)
Reviews in English (6)
USED A RICE COOKER! i picked up forbidden black rice at Whole Foods bulk section! It's a little pricey. But it was super easy to make. I just threw all the ingredients into my tiger rice cooker and it came out great!!!!!! I added a pinch of Himalayan sea salt too. When it was done cooking, It looked like there was an excessive about of water/can coconut milk but I stirred it and it was fine. I doubled the recipe for a big gathering we were going to. I just unplugged the rice cooker and took it with me and plugged it back in at our destination and kept it on warm. I used the leftover can of coconut milk and mixed it with COCO Re'al (located in the liquor section of your grocer) for a topping. You can make it as sweet as you like. I like mine less sweet. You can also use COCO Lopez if your grocer has it. - 22 Jan 2012 (Review from Allrecipes US | Canada)
I followed the directions exactly at first (although I couldn't find anything called coconut cream, but but a can of coconut milk in the fridge and then skimmed off the top 1/3c). I thought it needed to cook the whole 45 minutes to reduce the water. After it was cooked I added more sugar (probably w/the original 1/3 heaping 1/2c--but I like sweet). I also added, and regretted adding, just a bit of coconut extract. A couple pinches of salt, did seem like a good addition and made it taste more like a black rice pudding I got in a restaurant once. The dessert is very rich--which is tasty, but I'd be curious to try making it with light coconut milk. - 11 Sep 2010 (Review from Allrecipes US | Canada)
Quite authentic! However I found I did not have to simmer for 45 min to get it cooked. 25 minutes was sufficient. The black glutinous rice gives the pudding a lovely purple colour. - 21 Nov 2009 (Review from Allrecipes US | Canada)
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