Black Rice Pudding
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 2 hrs 5 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 cup rice (black sticky rice)
- 3 cup water
- 0.5 ½ cup palm sugar or white sugar
- 350 ml coconut milk, unsweetened, shaken well
- 0.25 teaspoon ¼ salt
- banana (noun)
Print Recipe
Pin Recipe Instructions
- Rinse the black rice briefly in a colander under water. Then add the rice to a saucepan and 3 cups of water. Add 1/4 teaspoon of salt. As soon as it boils, turn it down and let it simmer for 45 minutes with the lid closed.
- Then pour 1 1/2 cups of coconut milk over it. Bring the whole thing to the boil one more time and stir well. As soon as it boils, turn it down again and let it cook for another 30 minutes, stirring occasionally.
- Do not stir in the sugar until the rice has risen, not before, otherwise it will make the rice hard. The amount of sugar can vary according to taste.
- Take the pot off the stove and let it cool down to room temperature, then pour the remaining coconut milk over it and serve.
- The pudding should still be slightly warm. The bananas can be put on top as a topping.
- A recipe from the Southeast Asian region. It is also often served as a dessert for breakfast.
- Black rice is also called forbidden rice, not to be confused with wild rice. You can get it in every well-stocked Asian supermarket.
- The palm sugar has a nice caramel-like taste, but it can also be replaced with white granulated sugar.
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