Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, black rice pudding. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Black Rice Pudding is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Black Rice Pudding is something that I’ve loved my whole life.
Made with sticky whole grain black rice, coconut milk and toasted coconut, this warm rice pudding is creamy, sweet, a little savory, and very coconutty. Black sticky rice (or black glutinous rice) is a naturally sweet, dark rice (dark purple more than black) that has both fiber and loads of antioxidants - which only makes this baked rice pudding extra. This is a rice pudding with a twist!
To begin with this recipe, we must prepare a few ingredients. You can have black rice pudding using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Black Rice Pudding:
- Prepare 1/2 Cup Alce Nero's Organic Wholemeal Black Rice,
- Take 1 Cup Water,
- Take Coconut Milk Preferably Organic, 1/2 Cup + More For Garnishing
- Prepare Pinch Sea Salt,
- Take Palm Sugar / Gula Melaka, 1.5 TBSP Adjust To Preference
- Prepare Papaya Finely Diced Preferably Organic, For Garnishing
- Get Toasted Coconut Flakes Preferably Organic, For Garnishing
- Prepare Palm Sugar Syrup / Gula Melaka Syrup. For Garnishing
Black sticky rice, which like wild rice is unhulled, makes a rustic rice pudding loaded with far more flavor and texture than usual. This version from chef Peerasri Montreeprasat at Sugar Club , a Thai. Black Sticky Rice Pudding is a classic and comforting traditional Thai dessert. Recipe by Pailin Chongchitnant of Hot Thai Kitchen!
Instructions to make Black Rice Pudding:
- Wash Alce Nero's black rice in a bowl of water until the water turns blackish. - - Strain and rinse under running water. - - Return black rice into the same bowl and repeat the process. - - Transfer the washed black rice into a sauce pot. - - Add water, coconut milk, salt and sugar. - - Stir to combine well.
- Bring the heat up to medium-low and cook on a gentle simmer. - - Cover and cook for about 30 mins or until the rice is tender and the liquid has almost evaporated. - - Check and stir occasionally to prevent burning. - - If the liquid evaporates before the rice is cooked and tender, add more water, 1/4 cup at a time.
- When you press a grain of rice, it should smashed easily. - - You can serve this hot or cold and serve this how ever you desired. - - I prefer mine cold. I transferred into a serving glass and set aside in the fridge until chilled.
- I drizzle some more coconut milk over the rice pudding. - - Garnish with papaya, coconut flakes and a light drizzle of palm sugar syrup.
- To toast coconut flakes, transfer into a skillet over medium heat and toast until lightly browned. - - To make palm sugar syrup, transfer 200g of palm sugar, 60g of water and 2 pandan leaves (tied into knot) into a sauce pot. Cook until the sugar has completely dissolved. Pass it thru a fine strainer. Discard any residue.*
Creamy black rice pudding is the perfect vegan, gluten-free decadent breakfast, snack or dessert. Black rice is cooked with coconut milk, coconut sugar, and spices until creamy. Black Rice Pudding is like a comfort food, it is good either warm or cold and the cooking process is very easy. To make the Black rice more sticky, soak it for about four hours or overnight. Indonesian Black Rice Pudding is a healthy vegan recipe that's perfect for breakfast or dessert!
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