Thai Black Rice Pudding (W. Coconut Milk)
Thai Black Rice Pudding With 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.
Nutrition
Calories: 817kcalCarbohydrates: 20gProtein: 8gFat: 85gSaturated Fat: 75gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 59mgPotassium: 934mgFiber: 8gSugar: 12gVitamin C: 10mgCalcium: 60mgIron: 6mg
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