Prep 15 mins
Cook 1 hr
This is a rice pudding with a twist! This black rice pudding tastes like it has berries in it but it doesn't! Sweet black rice can be found at ethnic or Asian markets and it turns purplish when cooked.
- 236.59 ml black rice (sweet)
- 2.46 ml salt
- 118.29 ml sugar
- 828.06 ml cold water
- 236.59 ml coconut milk
- Place rice in a bowl and rinse with water by stirring in a counter clockwise motion.
- Do this repeatedly until the water is clear and clean, indicating the rice is clean.
- Pick out any odd grains.
- In a medium saucepan, stir rice, salt, sugar and water and bring to a boil.
- Stir well and reduce heat to low.
- Cover and simmer gently for 1 1/2 hours to 2 hours until all of the water has been absorbed and the rice is tender.
- Stir in the coconut milk and serve immediately as a hot dish.
- Or chill and serve cold.
Brilliant, used exact measurements and turned out just like the photo however I would have reduced the water by 1/2 cup. Excellent recipe! make sure to use Glutinous Short Grain Black Rice (Also known as Forbidden Rice) as this will NOT work with wild rice :) Thanks!!!
At first, I was uncertain about trying this recipe since it described it as tasting like berries. The final result did have a hint of berry but was not overpowering. In general, this made a flavorful dish that we will certainly be making again. I made the recipe as described except that I used 1/4 cup coconut sugar and 1/4 cup organic maple syrup instead of the suggested sugar. I also had extra liquid after simmering on low for 2 hours. I removed the lid and stirred for 5 more minutes to boil off the extra. The rice was cooked through and had a great texture.
This was great! Thank you. My boyfriend wanted me to make something with black rice and he absolutely loves coconut milk so this went over great. I think I'll use less water next time, I ended up straining the rice after more than two hours passed and the rice was more than tender enough.