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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

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Black rice pudding is a Thai dessert made with sticky whole grain black glutinous rice, coconut milk, and coconut flakes. This warm, gooey, and chewy rice pudding is sweet, creamy, and full of flavors— it simply melts in your mouth, leaving you craving for more. Thai black rice is naturally sweet and nutty, and combined with sweetness of coconut, it tastes heavenly! It is also dairy-free and gluten-free. Black rice pudding is usually served for breakfast but it can also be served as a scrumptious dessert.

Health Benefits

Black sticky rice is naturally sweet and is rich in fiber and antioxidants. Black rice is also rich in vitamin B6 and manganese. Black rice pudding uses whole grain rice which is very nutritious. It helps in improving heart health by reducing the building up of arterial plaque and lowering cholesterol as it is rich in fiber. It also helps in fighting free radical damage and hence lowering rates of cancer. Black rice is low in calories and hence helpful in losing weight. Black rice also helps in maintain normal blood sugar levels.

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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.

Akshara Patel

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