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Black Rice Pudding

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Ingredients

Adjust Servings:
1½ cup Thai black sticky rice or glutinous rice
1½ cup coconut milk
3 cups water
4 tbsp brown sugar
¼ tsp salt
2 tbsp coconut cream or yoghurt
1/4 cup unsweetened coconut flakes
1 ripe fresh mango

Nutritional information

1708
calories
152.86 g
carbohydrates
33.63 g
protein
139.09 g
fat
721 mg
sodium
0 mg
cholesterol

Black Rice Pudding

Features:
  • Veg
Cuisine:
  • 2 hrs
  • Serves 4
  • Easy

Ingredients

How to make Black Rice Pudding

  • Soak the rice in water for 6 hours. Drain water from the rice. Mix water, rice, and coconut milk in a pot and boil on a high flame. On boiling, reduce the flame to low and boil uncovered for 50 minutes, stirring in between or till the water is absorbed and the rice is soft. If required, add 1 more cup of water and cook until the rice is soft.
  • Add brown sugar and salt to the rice. Cook for another 5 minutes.
  • Remove rice from flame and let it cool a bit. Toast the coconut flakes in a non-stick pan until light golden in color. Crush the coconut flakes in a mortar and pestle.
  • Peel and destone the mango. Cut into small pieces.
  • Spoon the black rice pudding into individual bowls

Trivia

In ancient China, only the members of the royal family were allowed to eat black rice as it was tasty, nutritious, and uncommon. The masses were forbidden from eating it. That’s why, it is also known as forbidden rice. The dark color of rice is due to presence of anthocyanin, which is also found in dark grapes and Acai berry.

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