Description
Black rice is not only flavorful but also packed with antioxidants, fiber, and iron. It is often referred to as “forbidden rice” because it was once reserved for royalty in ancient China. The deep color of black rice comes from its anthocyanin content, a potent antioxidant also found in berries. When cooked, black rice releases a lovely, slightly chewy texture that adds a unique twist to traditional rice puddings.
Ingredients
- Black Rice – 1 cup (Indonesian or Thai black rice)
- Water – 2½ cups
- Coconut Milk – 1 cup (full-fat for creaminess)
- Palm Sugar or Maple Syrup – 2 tablespoons (adjust to taste)
- Vanilla Extract – 1 teaspoon
- Sea Salt – ¼ teaspoon
- Ground Cinnamon – ½ teaspoon
- Toasted Coconut Flakes – for garnish
- Diced Banana or Mango – optional topping
Instructions
- Cook the Black Rice: Rinse the rice under cold water. In a saucepan, combine black rice and water. Bring to a boil, then reduce heat and simmer, covered, for 40 minutes, stirring occasionally.
- Add Coconut Milk & Sweetener: Stir in coconut milk, palm sugar, vanilla extract, salt, and cinnamon. Continue simmering uncovered for 15-20 minutes, stirring occasionally, until the mixture thickens.
- Adjust Consistency: If the pudding is too thick, add a splash of coconut milk or water to loosen it.
- Serve & Garnish: Spoon into bowls and top with toasted coconut flakes and diced fruit.
Notes
Black rice, also known as forbidden rice, is not only visually striking but also packed with antioxidants, fiber, and iron. This pudding is naturally gluten-free and can be enjoyed warm or chilled. For extra flavor, try topping it with coconut cream, fresh mango slices, or a sprinkle of toasted sesame seeds. It’s a perfect dessert or even a nourishing breakfast treat!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Asian
Keywords: Black Rice Pudding Recipe