black rice pudding w/ coconut milk

Never I had tasted western rice pudding until a visitor from Austria made me western rice cake and explained how to make rice pudding. I got triggered. Unlike Asian pudding, very jellylike, I love the firm texture of this type of pudding much more. 

The trick is to refrigerate for a few hours to get that cold, extra firm texture.

Preservation: 3-5 days (refrigerator).

1/2 cup rice

3 cups water

2 cups coconut milk

3 tbs brown sugar

1 tbs cinnamon 

1/4 tsp salt

Bring water to a boil in a medium-sized pot (medium heat). 


Add 1/2 cup of rice and 1 cup of coconut milk (the release of aroma will fill the kitchen, you gonna love this part!) 

Once the mixture comes to a boil, lower the heat and simmer for an hour. Whisk and skim off the foam frequently (to make the texture smooth). 

After an hour, pour the second cup of coconut milk in the pot, add remaining ingredients and bring back to a boil. Then lower the heat and simmer for another 10 minutes.


The longer you simmer, the thicker the texture. For a more liquid pudding, add more coconut milk.


Turn off the heat. READY!

Place the rice pudding into a bowl and preserve in the refrigerator for at least an hour (an overnight is worth it though).