Coconut Black Rice Pudding Recipes

THAI STICKY BLACK RICE PUDDING

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.

THAI COCONUT BLACK STICKY RICE

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.

LUSCIOUS COCONUT BLACK RICE PUDDING

Steps:

• Place rice and water in a medium size bowl. Cover and place in a warm place for 12 hours, or overnight.
• Using a fine sieve, strain the rice.
• Place rice, coconut milk, vanilla extract, and raisins in a small saucepan. Stir and bring to a gentle boil, turn down the heat to low, and cook until the rice is creamy, about 10 minutes.
• While the rice is cooking, combine 1 cup of coconut milk, palm sugar, and vanilla extract in a small saucepan. Turn heat to low.
• In a medium size bowl, combine remaining coconut milk with tapioca. Pour into the coconut- sugar mixture and whisk until it thickens and starts to bubble, about 5 minutes. Cool slightly.
• Place cooked rice in a serving dish and top it with the prepared coconut milk and sugar mixture. Garnish with chopped mangos and shredded coconut. Serve warm.
• Notes: Forbidden rice, also known as Chinese black rice, is packaged by Lotus Foods and sold at Whole Foods and many gourmet grocers.

BLACK RICE PUDDING

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.

COCONUT AND BLACK RICE PUDDING

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.

COCONUT BLACK RICE PUDDING

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.

THAI BLACK STICKY RICE PUDDING

Steps:

• Soak rice: Place both rices in a bowl and cover with water (5cm / 2" above). Soak for 4 hours (up to 12 hours).
• Strain the rice and add it to a small pot or large saucepan.
• Pandan leaves: Add the knotted pandan leaves.
• Simmer 30 minutes: Add 4 cups of cold water. Bring to boil. Turn stove down to low so it's simmering very gently (small, slow little bubbles). Simmer 30 minutes (no lid), stirring frequently for the last 15 minutes and almost constantly towards the end (so the base does not catch).
• Consistency: Rice should be soft / fully cooked through, water reduced, and sauce should be creamy not watery (starch from rice thickens water).
• Add sugar: Stir in sugar and salt until it dissolves (~20 seconds).
• Ladle into bowls - it should ooze slowly, not be runny nor so thick it stays in a mound, see video for consistency. (If it's too thick, add a touch of water and stir).
• Toppings: Mix coconut cream with salt. Drizzle onto rice pudding. Top with toasted coconut and mango if using. Serve immediately.