LUSCIOUS COCONUT BLACK RICE PUDDING
Black rice is a highly nutritious grain that is loaded with iron and powerful antioxidants. In ancient China, only the emperor was allowed to eat this "forbidden rice." In my attempt to add this super food to my family's diet, I came up with this rice pudding recipe. It's really easy to make and quite delicious. A sweet treat that is good for you too!
Provided by Anna B. @AnnaBrav
Categories Puddings
Number Of Ingredients 13
Steps:
- Place rice and water in a medium size bowl. Cover and place in a warm place for 12 hours, or overnight.
- Using a fine sieve, strain the rice.
- Place rice, coconut milk, vanilla extract, and raisins in a small saucepan. Stir and bring to a gentle boil, turn down the heat to low, and cook until the rice is creamy, about 10 minutes.
- While the rice is cooking, combine 1 cup of coconut milk, palm sugar, and vanilla extract in a small saucepan. Turn heat to low.
- In a medium size bowl, combine remaining coconut milk with tapioca. Pour into the coconut- sugar mixture and whisk until it thickens and starts to bubble, about 5 minutes. Cool slightly.
- Place cooked rice in a serving dish and top it with the prepared coconut milk and sugar mixture. Garnish with chopped mangos and shredded coconut. Serve warm.
- Notes: Forbidden rice, also known as Chinese black rice, is packaged by Lotus Foods and sold at Whole Foods and many gourmet grocers.
BLACK RICE PUDDING
Commonly served for breakfast in parts of Southeast Asia, this dish also makes a great dessert. Chinese black rice, sometimes called forbidden rice, works well, but if you live near a Southeast Asian market you can use this same method with the more traditional Thai black sticky rice.
Categories Milk/Cream Rice Dessert Quick & Easy Boil Gourmet Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 3
Steps:
- Bring rice, 3 cups water, and 1/4 teaspoon salt to a boil in a 3- to 4-quart heavy saucepan, then reduce heat to low and simmer, covered with a tight-fitting lid, 45 minutes (rice will be cooked but still wet). Stir in sugar, a scant 1/4 teaspoon salt, and 1 1/2 cups coconut milk and bring to a boil over high heat, then reduce heat to low and simmer, uncovered, stirring occasionally, until mixture is thick and rice is tender but still slightly chewy, about 30 minutes.
- Remove from heat and cool to warm or room temperature, stirring occasionally, at least 30 minutes. Just before serving, stir pudding and divide among 8 bowls. Stir remaining coconut milk and drizzle over pudding.
COCONUT BLACK RICE PUDDING
4 to 5 ingredients from the store cupboard to make this easy and tasty dessert. Coconut black rice pudding uses just black rice, coconut milk, sugar and salt. The coconut flakes are option. But you could also serve with fresh fruit such as mango.
Provided by Christmasphere.com
Categories Desserts
Time 35m
Number Of Ingredients 6
Steps:
- In a small saucepan add the black rice, coconut milk and water. Heat over high heat until boiling then reduce the heat to low and allow to simmer for up to 30 to 45 minutes (or until the rice is tender). Stir occasionally to prevent the rice from sticking to the bottom of the pan.
- Meanwhile, dry fry the coconut flakes on high heat for about 2 minutes, shaking the frying pan regularly to ensure an even golden colour. Remove coconut flakes and set them aside to cool.
- In the last 5 minutes of cooking add the sugar and salt. Stir through.
- Add a few extra splashes of water if the rice is not tender enough and allow an extra few minutes.
- Serve your rice pudding with a small drizzle of coconut cream and a sprinkle of toasted coconut flakes.
COCONUT AND BLACK RICE PUDDING
Provided by Sandra Lee
Time 1h15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large pot, stir together the cooked rice with the sugar and all but 1/4 cup coconut milk. Bring to a simmer, reduce the heat to low, and cook, covered, stirring occasionally, until the rice is very soft and the milk is thick, about 30 minutes.
- While the rice pudding is cooking, place the white chocolate in a medium glass bowl and place over a small pot of simmering water to melt, making sure to stir frequently. You can also melt the chocolate in the microwave at 15 second intervals until melted and smooth. Place the colored sugar into a small bowl. Dip half of each fortune cookie in the white chocolate then into the colored sugar and place on a wax paper-lined sheet tray. Allow the chocolate to set in a cool place for about 30 minutes.
- To serve, scoop the rice pudding into serving glasses, drizzle with the remainder of the coconut milk, and serve with an embellished fortune cookie.
TASHI'S FAVORITE BLACK RICE PUDDING
Provided by Jeffrey Alford
Categories Milk/Cream Rice Dessert Quick & Easy Lunar New Year Coconut Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups; serves 4 to 8
Number Of Ingredients 10
Steps:
- Place the rice and water in a heavy pot and bring to a boil. Let boil vigorously for several minutes, stirring frequently, then cover, lower the heat to medium, and cook for 10 minutes. Lower the heat to very low and let simmer, still covered, for about 30 minutes.
- Just before the rice finishes cooking, place the coconut milk in a saucepan over medium heat and stir in the sugar and salt until completely dissolved. Heat just to a boil, then reduce to the lowest heat until the rice is cooked.
- Add the coconut milk to the rice and stir well, then remove from the heat and set aside for 10 minutes, or as long as 2 hours.
- Serve warm or at room temperature, in small bowls, with your choice of topping.
- Note:
- If you like, once the pudding has cooled (or if you have leftover pudding), transfer it to a small baking sheet or a baking pan and use a spatula to smooth the surface. Cover and place it in the refrigerator for several hours, or overnight, to firm up. Cut into strips and serve sprinkled, if you wish, with the sesame seeds, coriander, or fried shallots, or a combination, or topped with the fruit.
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