Black Rice Pudding
HB-2745 · Hand-built original
Simmer forbidden rice or Thai sticky rice in coconut milk and sugar to make a creamy, dairy-free black rice pudding topped with mango and toasted coconut.
2 hr8 servings178 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: rice
Servings:8quantities adjust to match
Ingredients
- 1 1/2 cups black rice, rinsed
- 1 tsp Diamond Crystal kosher salt (or 1/2 tsp Morton), plus more to taste
- 1 x 1¾ cups can unsweetened coconut milk, stirred well
- 1/2 cup sugar
- 1 cup unsweetened coconut flakes
- Sliced mango, bananas or strawberries, to serve (optional)
Method
- Put the black rice in a pan with 4 cups of water and the salt. Bring to the boil, cover and simmer gently for 45-55 minutes, stirring occasionally, until the rice is tender and most of the water is absorbed. Add a splash more water if it dries out before the rice is done.
- Stir in most of the coconut milk and the sugar. Simmer uncovered for 8-10 minutes, stirring often, until thick, glossy and porridge-like.
- Meanwhile toast the coconut flakes in a dry pan for 2-3 minutes until golden.
- Taste the pudding and add a little more salt or sugar if needed — the salt should make the coconut flavour stand out.
- Serve warm or at room temperature in bowls, spooning the remaining coconut milk over the top and scattering with toasted coconut flakes and fruit if using.
Cook: 10 minutes · Total: 2 hours (includes cooling)
Nutrition (per serving, where published)
178 kcalCalories
2.7 gProtein
40.4 gCarbs
1.2 gFat
0 gSaturates
1.4 gFibre
1.2 gSugars
8 mgSodium
0 mgCholesterol
138 mgPotassium
7 mgCalcium
0.4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data