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Cook1 hr 55 mins
I wanted to recreate a wonderful black rice desert I regularly have at Peninsula in Minneapolis. Although I found other versions5, I wanted a "fast" version (that didn't require soaking). This is a dead simple version of black rice pudding I found as a post on Chowhound (posted by mcgeary). This recipe adapted from that. On that thread, they were mainly talking about Forbidden Rice, but this should be made with glutinous (sweet) black rice.
- Bring rice, 3 cups water and 1/4 teaspoon salt to boil in heavy saucepan. Reduce heat, cover and simmer for 45 minutes.
- Stir in sugar, another scant 1/4 teaspoon salt, and 1 1/2 cups coconut milk. Bring back to a boil over high heat, then reduce heat to low and simmer uncovered, stirring occasionally, until mixture is thick and rice is tender but still a little chewy (about 30 minutes).
- Remove from heat and cool to warm or room temp, stirring occasionally, for at least 30 minutes. Stir just before serving, and drizzle remaining coconut milk over each serving.