Imagine a warm hug from a familiar older family member, and you have the essence of rice pudding.
From our fluffy white short-grain rice accompanying stews to our unique baked rice pudding with mastic, rice is the ultimate comfort food.
So, when I first tasted the exotic and visually stunning coconut black rice pudding in Bali, I knew I had to recreate it and share it with you.
Origins
Black rice, also known as forbidden rice, is native to China. This ancient grain is believed to have been reserved for Chinese royalty, hence the "forbidden" term.
In Bali, black rice pudding is traditionally made with coconut milk and served with fresh mango, a divine combination I can't wait to share with you.
Why you will love this recipe
- Coconut black rice pudding is exotic, visually striking, and incredibly comforting.
- Its dark, inky hue, creamy texture, and delicate vanilla aroma create an irresistible dessert.
- The combination of creamy coconut milk and juicy mango adds a touch of tropical paradise to your plate.
- This pudding is perfect for breakfast or as a dessert.
Ingredients
- Forbidden Black Rice
- A pinch of salt
- Water
- Coconut milk
- Coconut sugar
- Fresh mango
Tips
- Soaking the black rice for 4-8 hours before cooking helps shorten the cooking time and ensures the grains cook more evenly. Soaking also aids digestion.
- Read the packaging of your black rice, as some varieties come pre-soaked or pre-steamed.
Serving Suggestions
Serve this pudding warm, topped with fresh mango slices and a splash of the reserved coconut milk. The combination of juicy mango and creamy coconut is irresistible!
Substitutions
If you can't find Chinese Forbidden Black Rice, you can use Thai Black Rice (also known as black sticky rice or black glutinous rice). It will result in a stickier pudding but is a suitable alternative.
Equipment
- Large pot
- Measuring cups and spoons
- Strainer
FAQs
Q: Can I use other fruits instead of mango?
A: While other fruits can be used, the combination of mango and coconut is hard to beat. Feel free to experiment, but I highly recommend sticking with mango for the best results.
Q. Can I use other types of rice for this recipe?
A. Chinese Forbidden Black Rice and Thai Black Rice are the only suitable alternatives.
📖 Recipe
Thai Black Rice Pudding (W. Coconut Milk)
Ingredients
- 1 cup Forbidden Black Rice soaked for 4-8 hours
- A pinch of salt
- 2 cups of water
- 1 can 13.5 oz or 400 ml coconut milk
- Coconut sugar adjust to taste
- Fresh mango slices for serving
Optional Ingredients:
- Toasted coconut flakes for garnish
- A splash of vanilla extract for added aroma
- A sprinkle of ground cinnamon or cardamom for a warm spicy touch
Instructions
- Start by rinsing the pre-soaked Forbidden Black Rice well and allowing it to drain completely.
- Place the rinsed rice, water, and a pinch of salt in a large pot. Turn the heat to high, bringing the contents to a boil.
- Once the mixture reaches a boil, lower the heat to maintain a simmer, cover the pot, and let the rice cook for 20 minutes.
- After 20 minutes, remove the pot lid and pour in the coconut milk, remembering to reserve about one-third of the can for later. Raise the heat to medium, and let the mixture continue to simmer for another 10 minutes or until the rice is cooked through but still firm, retaining its shape.
- Adjust the sweetness of the pudding by adding coconut sugar to taste. If desired, you may also include a touch of vanilla extract and a hint of ground cinnamon or cardamom for added depth of flavor.
- When ready to serve, spoon the warm rice pudding into individual bowls, top it with slices of fresh mango, and drizzle the remaining coconut milk. Optionally, sprinkle toasted coconut flakes as a garnish for extra crunch and taste. Store any leftovers in the refrigerator for up to 3 days, and savor them either reheated or cold.
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