COCONUT BLACK RICE PUDDING {5 INGREDIENTS, VEGAN}
Healthy coconut black rice pudding, perfect for breakfast or a spa-style dessert. Made with only 5 ingredients, it is vegan & gluten-free,
Provided by Camilla
Categories Desserts
Time 1h5m
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the rice, coconut milk, water, sugar, ginger, optional salt and the lime zest.
- Bring to a boil over medium high heat; reduce heat and simmer, uncovered, for 50 to 60 minutes until a majority of the liquid is absorbed, the rice is plumped and tender, and the mixture is thickened into a pudding consistency. (Add more water, as needed, if the liquid is absorbed but the rice is not yet plumped and tender).
- Remove from heat and stir in the lime juice to taste.
- Serve hot, warm, or cold, with any or all of the optional toppings.
Nutrition Facts : Calories 275 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10.5 grams fat, Fiber 2.3 grams fiber, Protein 6 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1/2 of recipe, Sodium 100 milligrams sodium, Sugar 10.2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
COCONUT AND BLACK RICE PUDDING
Provided by Sandra Lee
Time 1h15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large pot, stir together the cooked rice with the sugar and all but 1/4 cup coconut milk. Bring to a simmer, reduce the heat to low, and cook, covered, stirring occasionally, until the rice is very soft and the milk is thick, about 30 minutes.
- While the rice pudding is cooking, place the white chocolate in a medium glass bowl and place over a small pot of simmering water to melt, making sure to stir frequently. You can also melt the chocolate in the microwave at 15 second intervals until melted and smooth. Place the colored sugar into a small bowl. Dip half of each fortune cookie in the white chocolate then into the colored sugar and place on a wax paper-lined sheet tray. Allow the chocolate to set in a cool place for about 30 minutes.
- To serve, scoop the rice pudding into serving glasses, drizzle with the remainder of the coconut milk, and serve with an embellished fortune cookie.
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 STICKY BLACK RICE PUDDING
Great Thai dessert! I originally had this dish at my favorite Thai place, and decided to try to recreate it. Almost tastes like a cobbler and ice cream. Love this dessert! Top with coconut ice cream if desired.
Provided by lizzyum
Categories World Cuisine Recipes Asian Thai
Time 1h25m
Yield 4
Number Of Ingredients 5
Steps:
- Combine water, black rice, and salt in a saucepan. Bring to a boil. Reduce heat and cover; simmer for 40 minutes.
- Add coconut milk and sugar. Bring back to a boil. Reduce heat and simmer, uncovered, until rice reaches a sticky consistency, about 30 minutes.
- Remove from heat and allow mixture to cool. Stir and serve.
Nutrition Facts : Calories 374.6 calories, Carbohydrate 62.2 g, Fat 13 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 10.7 g, Sodium 454.7 mg, Sugar 25 g
COCONUT BLACK RICE PUDDING
Provided by Delicious Living Contributor
Yield 8 people
Number Of Ingredients 7
Steps:
- In a heavy, 2-quart saucepan, bring water to a boil. Add rice and salt and return to a boil. Cover, reduce heat, and simmer until rice is tender, 25-30 minutes. (It's OK if there is some unabsorbed water.)
- Stir in coconut milk, ginger, and sugar to taste. Bring to a boil. Reduce heat and boil gently, uncovered, stirring occasionally to prevent sticking, until mixture thickens, 10-15 minutes for a soupy pudding and 15-18 minutes for thick. Cool slightly before spooning into dessert bowls or martini or wine glasses. Garnish with orange zest. Serve warm.
Nutrition Facts : ServingSize 1 serving, Calories 83 kcal, SaturatedFat 5 g, Carbohydrate 24 g, Fiber 1 g, Protein 3 g, Sodium 10 mg
COCONUT BLACK RICE PUDDING
4 to 5 ingredients from the store cupboard to make this easy and tasty dessert. Coconut black rice pudding uses just black rice, coconut milk, sugar and salt. The coconut flakes are option. But you could also serve with fresh fruit such as mango.
Provided by Christmasphere.com
Categories Desserts
Time 35m
Number Of Ingredients 6
Steps:
- In a small saucepan add the black rice, coconut milk and water. Heat over high heat until boiling then reduce the heat to low and allow to simmer for up to 30 to 45 minutes (or until the rice is tender). Stir occasionally to prevent the rice from sticking to the bottom of the pan.
- Meanwhile, dry fry the coconut flakes on high heat for about 2 minutes, shaking the frying pan regularly to ensure an even golden colour. Remove coconut flakes and set them aside to cool.
- In the last 5 minutes of cooking add the sugar and salt. Stir through.
- Add a few extra splashes of water if the rice is not tender enough and allow an extra few minutes.
- Serve your rice pudding with a small drizzle of coconut cream and a sprinkle of toasted coconut flakes.
BLACK RICE PUDDING
Provided by Nancy Harmon Jenkins
Categories dessert
Time 2h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Place the milk and cream in a two-quart heavy saucepan with the lemon zest and cardamom seeds. Bring to a boil, reduce heat and simmer, uncovered, for about 1 hour, until reduced to about 4 cups. Strain the thick milk mixture, and discard solids and seasoning ingredients.
- Meanwhile, combine the rice and 2 cups of water with salt, if desired, and bring to a boil. Reduce heat and simmer, covered, about half an hour, or until all the liquid has been absorbed and the rice is very soft. If the liquid is used up before the rice is cooked, add more boiling water a little at a time. Combine the strained milk and the rice, and cook at a slow simmer, stirring occasionally, for 30 minutes.
- Put the rice flour and cornstarch in a small bowl, and slowly stir in a few tablespoons of the cooking liquid to make a very smooth paste. Stir the paste slowly into the simmering milk and rice, and cook 10 more minutes, stirring constantly. Add the vanilla and sugar, and continue cooking for 10 to 15 minutes, or until the mixture is very thick but not solid.
- Serve warm or at room temperature (not chilled), garnishing with chopped pistachios if desired.
Nutrition Facts : @context http, Calories 352, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 20 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 11 grams, Sodium 491 milligrams, Sugar 21 grams
EASY COCONUT RICE PUDDING
This coconut rice pudding is a great use for leftover rice. My kids love it!
Provided by Victoria Andrus
Time 11m
Yield 6
Number Of Ingredients 7
Steps:
- Place leftover rice in a sauce pan; add coconut milk over top. Stir in sugar, coconut oil, butter, vanilla, and salt.
- Cook over medium heat, stirring frequently, until sugar is dissolved and mixture is hot, about 6 minutes.
Nutrition Facts : Calories 396.4 calories, Carbohydrate 57.5 g, Cholesterol 5.1 mg, Fat 18.1 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 15.3 g, Sodium 106.3 mg, Sugar 33.4 g
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