Black Rice Pudding. 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. Mango, lime, passion fruit & coconut. "This healthy rice pudding recipe is super-tasty for breakfast.
It helps in improving heart health by reducing the building up of arterial plaque and lowering cholesterol as it is rich in fiber. This is a rice pudding with a twist! This black rice pudding tastes like it has berries in it but it doesn't! You can have Black Rice Pudding using 8 ingredients and 5 steps. Here is how you cook that.
Ingredients of Black Rice Pudding
- Prepare 1/2 Cup of Alce Nero's Organic Wholemeal Black Rice,.
- You need 1 Cup of Water,.
- You need of Coconut Milk Preferably Organic, 1/2 Cup + More For Garnishing.
- Prepare Pinch of Sea Salt,.
- Prepare of Palm Sugar / Gula Melaka, 1.5 TBSP Adjust To Preference.
- You need of Papaya Finely Diced Preferably Organic, For Garnishing.
- You need of Toasted Coconut Flakes Preferably Organic, For Garnishing.
- It's of Palm Sugar Syrup / Gula Melaka Syrup. For Garnishing.
Sweet black rice can be found at ethnic or Asian markets and it turns purplish when cooked. Indonesian Black Rice Pudding is a healthy vegan recipe that's perfect for breakfast or dessert! Made with coconut milk and naturally sweetened with coconut sugar, this rice pudding recipe can be made. This recipe has the homey appeal of the rice pudding you are familiar with but in a delightfully different and more healthful way, thanks to the use.
Black Rice Pudding instructions
- 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. Pressure Cooker Forbidden Black Rice Pudding with Dried Cherries. As an Amazon affiliate, and affiliate with other businesses, I earn from qualifying purchases. Black Sticky Rice Pudding Kao Niow Dahm (or Khao Neow Dam)*.
