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).

1/2 cup black rice or riceberry

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). 

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