Tashis Favorite Black Rice Pudding Recipes

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TASHI'S FAVORITE BLACK RICE PUDDING



Tashi's Favorite Black Rice Pudding image

Provided by Jeffrey Alford

Categories     Milk/Cream     Rice     Dessert     Quick & Easy     Lunar New Year     Coconut     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 4 cups; serves 4 to 8

Number Of Ingredients 10

2 cups black sticky rice
3 cups water
2 cups canned or fresh coconut milk
3/4 cup palm sugar, or substitute brown sugar
1/2 teaspoon salt
OPTIONAL TOPPINGS
2 tablespoons dry-roasted sesame seeds (see Editor's Notes, below)
1/2 cup coriander leaves
1/4 cup fried shallots (see Editor's Notes, below)
Ripe mango or other sweet-acid fruit, sliced

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



Black Rice Pudding image

Provided by Nancy Harmon Jenkins

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 11

4 cups whole milk
1 1/2 cups whipping cream
Zest of one lemon
8 cardamom seeds, lightly crushed
3/4 cup black rice (see note)
Salt to taste
1 tablespoon rice flour
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1/2 cup sugar
1/4 cup finely chopped pistachios, if desired

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

BLACK RICE PUDDING



Black Rice Pudding image

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

1 cup black rice
1/2 cup sugar
1 (13 1/2- to 15-oz) can unsweetened coconut milk, stirred well

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



Thai Sticky Black Rice Pudding image

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

3 ½ cups water
1 cup black rice
¾ teaspoon salt
1 cup unsweetened coconut milk
½ cup white sugar

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

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