RECIPE: BLACK RICE PUDDING w/ COCONUT MILK
April 14, 2018
My take on rice pudding with black rice and coconut milk.
Never in my life I had tasted western rice pudding and when an Austrian visitor made me western rice cake and explained how to make rice pudding, I got triggered. Unlike Asian pudding, which is very jellyish, I love the firm texture of this type of pudding much more.
Key is to refrigerate up to a few hours to get that cold, extra firm texture.
To us this version feels so right, we love it when we prepare and the aroma fills up the room. I hope you will enjoy this one tool!
Preservation: 3-5 days (refrigerator).
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 over medium heat. Add 1/2 cup of rice and 1 cup of coconut milk until the mixture comes to a boil (the release of aroma will fill the kitchen, you gonna love this part!)
Lower the heat and maintain a gentle simmer for an hour. Whisk and skim off the foam frequently (to obtain a smooth texture).
After one 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. You could add more coconut milk if you prefer a more liquid pudding.
Turn off the heat. You are READY!
Place the rice pudding into a bowl and preserve in the refrigerator for at least an hour (it's worth it to do an overnight though).