Dairy Free Black Rice Pudding Recipes

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.

DAIRY-FREE COCONUT RICE PUDDING

Steps:

• Combine coconut milk, sugar, and vanilla extract in a medium pot and stir until combined. Add rice and bring to a boil over medium heat, about 5 minutes. Cook, gently stirring, until rice has softened and mixture has a slightly soupy but not too drippy consistency, about 20 minutes.
• Spoon into small serving dishes. Serve warm or place in refrigerator to chill.

DAIRY-FREE BLACK RICE PUDDING

Steps:

• Bring water and black rice to a boil in a large saucepan. Reduce heat, cover, and simmer until water is absorbed, about 30 minutes.
• Measure 3 cups cooked rice into a medium saucepan. Add 3 cups almond milk, sugar, and salt. Cook over medium heat, stirring often, until creamy, about 15 minutes.
• Microwave remaining 1 cup almond milk until hot but not boiling, about 45 seconds. Beat eggs into the hot milk.
• Pour egg mixture into the saucepan. Add vanilla extract and cinnamon. Cook, stirring constantly, until thickened, about 5 minutes. Allow to cool slightly before serving.

BLACK RICE PUDDING

Steps:

• If you don't have a pressure cooker, soak the rice for 24 hours before cooking.
• Heat the water and rice in a pot and as the water gets hot, add the sugar. Stir until dissolved.
• Break up the cinnamon, crush the cardamom and cloves with a mortar and pestle. Place the spices in a piece of gauze or muslin and form a bag by closing it with a piece of cotton.
• Pressure cooking method: Submerge the spice bag in the mixture and pressure cook for about 30 minutes.
• When the pressure has come down, open the pot and stir any sedimented rice into suspension and then allow to simmer for about 15 minutes without a lid and with regular stirring on a low flame. This will form a syrup.
• While simmeing occasionally press the spice bag against the pot wall so that more of the spice essence is released.
• Mix well and serve or use a measuring jug to transfer the rice to storage containers.
• Simmering method: Note the level of the water in the pot after you have dissolved the sugar and added the spice bag. You will probably need to simmer for at least 90 minutes so occasionally top up the water and stir well.
• Serve hot with a topping of coconut cream.

DAIRY-FREE RICE PUDDING

Steps:

• In 3-quart saucepan, heat ingredients to boiling over medium heat, stirring occasionally; reduce heat to low.
• Cook uncovered 20 to 25 minutes, stirring frequently, until rice is tender; remove from heat. Cover; let stand 5 minutes.
• Serve warm or chilled with additional brown sugar and soymilk if desired. Cover; refrigerate any remaining pudding.