Luscious Coconut Black Rice Pudding Recipes

COCONUT BLACK RICE PUDDING {5 INGREDIENTS, VEGAN}

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.

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 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.

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.

TASHI'S FAVORITE BLACK RICE PUDDING

Steps:

• Place the rice and water in a heavy pot and bring to a boil. Let boil vigorously for several minutes, stirring frequently, then cover, lower the heat to medium, and cook for 10 minutes. Lower the heat to very low and let simmer, still covered, for about 30 minutes.
• Just before the rice finishes cooking, place the coconut milk in a saucepan over medium heat and stir in the sugar and salt until completely dissolved. Heat just to a boil, then reduce to the lowest heat until the rice is cooked.
• Add the coconut milk to the rice and stir well, then remove from the heat and set aside for 10 minutes, or as long as 2 hours.
• Serve warm or at room temperature, in small bowls, with your choice of topping.
• Note:
• If you like, once the pudding has cooled (or if you have leftover pudding), transfer it to a small baking sheet or a baking pan and use a spatula to smooth the surface. Cover and place it in the refrigerator for several hours, or overnight, to firm up. Cut into strips and serve sprinkled, if you wish, with the sesame seeds, coriander, or fried shallots, or a combination, or topped with the fruit.

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.

CREAMY COCONUT RICE PUDDING

Steps:

• Bring water and rice to boil in medium saucepan on medium-high heat; cover. Simmer on low heat 8 to 10 min. or until water is absorbed.
• Add milk, sugar and vanilla; stir. Bring to boil; cover. Cook on low heat 20 to 25 min. or until thickened, stirring occasionally. Reserve 1 Tbsp. of the coconut for garnish, if desired. Remove from heat; stir in cream cheese and remaining coconut until well blended. Pour into large serving bowl. Cool slightly. Refrigerate 2 hours or until chilled.
• Top each serving with COOL WHIP and the reserved 1 Tbsp. coconut. Store leftover pudding in refrigerator.