Coconut Black Rice Pudding

Coconut Black Rice Pudding

Some kitchen experiments have to be trashed immediately and others take you by complete surprise..a very very pleasant one!  As was the case with this Coconut Black Rice Pudding.

 Armed with inspiration from Yotam Ottoleghi’s yet another amazing cookbook NOPI, and yummy kheer post on IG  by my friend Natasha, this pudding was born. And boy, was I happy or was I happy!!

Black rice also known as Forbidden Rice, is an ancient grain with very impressive health benefits. This rice is  not only rich in powerful disease-fighting antioxidants and essential amino acids, but it also contains dietary fiber, anti-inflammatory properties.

Coconut Black Rice Pudding

Since I had some left over cooked black rice in the refrigerator, this pudding took really no time to put together. Jaggery powder and cardamom made this pudding reminiscent of kheer.  In minutes, I had the jaggery syrup bubbling away while I chopped the fruits.  Coconut milk ( or you could use coconut cream) added  a subtle sweetness and richness to the dessert.

The pudding finally turned out luxuriously creamy, nutty and deeply flavoured from the jaggery, beautifully perfumed from all that cardamom.  Fresh fruits perfectly complement its lusciousness.  We loved it both ways….warm and chilled, so its really your preference.  Do remember to serve it with extra  coconut milk on the side.

I hope you’ll give this a try and enjoy it as much as we did! 🙂

Coconut Black Rice Pudding

Coconut Black Rice Pudding
Yum
Print Recipe
Servings Prep Time
2-3 10 minutes
Cook Time Passive Time
40-45 minutes 40-45 minutes
Servings Prep Time
2-3 10 minutes
Cook Time Passive Time
40-45 minutes 40-45 minutes
Coconut Black Rice Pudding
Yum
Print Recipe
Servings Prep Time
2-3 10 minutes
Cook Time Passive Time
40-45 minutes 40-45 minutes
Servings Prep Time
2-3 10 minutes
Cook Time Passive Time
40-45 minutes 40-45 minutes
Ingredients
  • 1/2 cup Black rice
  • 3/4 cup Water
  • 2 Tbsp Jaggery Powder
  • 5-6 pcs Cardamom Seeds only, pounded
  • 1/2 cup Coconut milk, full fat You may need more
  • 1/2 Mango Diced
  • 1 Peach Grilled (optional)
Instructions
  1. Soak the rice for 30-60 minutes. Rinse and cook in plenty of water. I use 1:3 ratio for rice and water. Cook until the rice is cooked through but still retains a bite. Keep aside the cooked rice.
  2. In the meanwhile, combine the jaggery and cardamom with the water in a small saucepan and bring to a boil. Lower the heat and let the mixture simmer for 3-4 minutes.
  3. Add this syrup to the rice and simmer for 5-6 minutes on low heat, stirring continuously. At this point your rice will have the consistency of porridge.
  4. Add 3-4 tbsp of coconut milk to thin out the consistency a bit. Add more if you want it thinner. But remember, this will keep thickening as it cools.
  5. Taste and adjust for sweetness. Top with mango, grilled peaches or any other fruit of your choice. Sprinkle over your favourite nuts and enjoy warm or cold!

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