Black Rice Pudding
4 servings
90 minutes
Black rice pudding is an exquisite dessert that combines British cuisine with exotic Eastern notes. This rich and velvety pudding features a light creamy sweetness from coconut milk and a subtle nutty flavor from wild rice. Traditionally, black rice is highly valued for its health benefits and deep, almost spicy taste. The dish's thick texture makes it an ideal conclusion to a meal, while the addition of fresh coconut milk before serving gives it a delicate silkiness. This dessert not only delights the palate but also suits cozy evenings or festive gatherings, adding culinary elegance to every moment.
1
Pour salted water over the rice (water level should be about a finger above the rice level), bring the water to a boil, then reduce the heat and cook on low, tightly covered, for 30 minutes. After that, stir in sugar, coconut milk (300 ml), and bring to a boil over high heat, then reduce the heat and cook on low, uncovered, stirring occasionally, until the mixture thickens and the rice is soft but not mushy, for another thirty minutes.
- Wild rice: 200 g
- Sugar: 100 g
- Coconut milk: 400 ml
2
Remove from heat and cool to room temperature, stirring occasionally, for another thirty minutes. Just before serving, stir the pudding and distribute it into dessert cups. Mix the remaining coconut milk and pour it over each serving of pudding.
- Coconut milk: 400 ml
