Black Glutinous Rice Dessert Recipes
BLACK GLUTINOUS RICE DESSERT
Black glutinous rice dessert is a common Asian dessert. It is also classified as tong sui, a type of sweet soup. Normally, it takes about an hour to cook black glutinous rice soft. In order to speed up the cooking process, I used instant pot pressure cooker to make this tasty and simple black glutinous rice dessert.
Provided by Tracy O.
Categories Dessert
Number Of Ingredients 5
Steps:
- Wash the black glutinous rice, then pour 6 cups of water into the instant pot pressure cooker. Close the lid and vent, press manual, adjust time 20 minutes and natural release.
- At the same time, boil water in a pot and get ready to cook sago (small tapioca).
- When water is boiling, pour sago into the pot and let it boils for 5-10 minutes. After that, turn off fire and cover a lid for 10 minutes.
- Next, use a strainer to drain the sago and rinse in cold water.
- When the black glutinous rice is done, add 1 cup of sugar (add to your sweetness), a can of coconut milk, and cooked sago mix them well. And, enjoy!
Nutrition Facts : Calories 187 kcal, Carbohydrate 33 g, Protein 2 g, Fat 6 g, SaturatedFat 5 g, Sodium 17 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
BLACK RICE PUDDING
Commonly served for breakfast in parts of Southeast Asia, this dish also makes a great dessert. Chinese black rice, sometimes called forbidden rice, works well, but if you live near a Southeast Asian market you can use this same method with the more traditional Thai black sticky rice.
Categories Milk/Cream Rice Dessert Quick & Easy Boil Gourmet Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 3
Steps:
- Bring rice, 3 cups water, and 1/4 teaspoon salt to a boil in a 3- to 4-quart heavy saucepan, then reduce heat to low and simmer, covered with a tight-fitting lid, 45 minutes (rice will be cooked but still wet). Stir in sugar, a scant 1/4 teaspoon salt, and 1 1/2 cups coconut milk and bring to a boil over high heat, then reduce heat to low and simmer, uncovered, stirring occasionally, until mixture is thick and rice is tender but still slightly chewy, about 30 minutes.
- Remove from heat and cool to warm or room temperature, stirring occasionally, at least 30 minutes. Just before serving, stir pudding and divide among 8 bowls. Stir remaining coconut milk and drizzle over pudding.
THAI COCONUT BLACK STICKY RICE
Thai black rice (also called black sticky rice or black glutinous rice) is a long grain, dark purple rice. When cooked, the grains stick together, and make a perfect base for this coconut rice pudding. It's usually available at Asian markets, but, if you can't get it, use any kind that's sticky. Fluffy rices won't really work very well. I like to use raw (turbinado) sugar in this, but white or brown will also work.
Provided by EmmyDuckie
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse and drain rice, place in a large saucepan.
- Add water to cover rice. Remove any rice grains that float to the top.
- Bring to a boil over high heat, then lower heat to just keep a simmer.
- Simmer about 45 minutes, uncovered, stirring occasionally, until rice is tender. Add more water if needed, or pour some off. You want the water level to be just below the level of the rice.
- Add coconut milk, sugar, and salt, and continue cooking until a pudding consistency is reached.
- Sprinkle shredded coconut over top, if desired. Serve warm.
Nutrition Facts : Calories 190.5, Fat 13.1, SaturatedFat 11.6, Sodium 332.4, Carbohydrate 18.7, Fiber 1.6, Sugar 17, Protein 2
More about "black glutinous rice dessert recipes"
BLACK STICKY RICE - BLACK GLUTINOUS RICE - RASA MALAYSIA
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4.7/5 (31)Total Time 1 hr 10 minsCategory DessertCalories 296 per serving
- Add the black rice into a pot. Rinse with water thoroughly until the water turns clear. Please take note that the color will remain "black" or "purple" in color but it should look clear. Drain the water dry.
- Add the water and Pandan leaves to the rice. Cover the lid and bring to boil on medium to low heat, for about 60 minutes. Lower the heat to simmer and continue to cook until the rice becomes soft and breaks up. Keep checking on the water level, add more water to cook the black sticky rice. Add sugar to taste, stir to combine well.
- While cooking, prepare the coconut milk mixture. Heat up the coconut milk on low heat. Add salt. Stir well and set aside.
- Serve the black sticky rice dessert in small bowls. Top each serving with a spoonful of coconut milk. If you like it creamier, add more coconut milk. Stir well before eating.
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Cuisine MalaysianCategory Asian DessertsServings 2Total Time 55 mins
- Pour 600ml water into a pot, add in all the ingredients and bring to boil over high heat. Once it started to boil, reduce the heat to low and continue to cook for 30 minutes until the rice are cooked, soft and sticky. Stir from time to time to prevent burning on the bottom.
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- Soak black glutinous rice for at least 5 hours. Boil water with black glutinous rice and pandan leaves at high heat. Once it boils, reduce heat to low and let it simmer for 30 minutes until the black glutinous rice puffs up.
- Add rock sugar and palm sugar to sweeten the dessert. White sugar may be added, if necessary. Optionally, mix cornflour with water and add into the dessert to thicken it. Serve warm or chilled with a drizzle of coconut milk.
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