Gorgeous Black Rice Pudding

May 7, 2013 , In: Breakfast, Sweet Stuff , With: 2 Comments
0

Black Rice Pudding

I am a fan of all things creamy – rice pudding, créme brulée, crème caramel, custard… you get my drift.  Sometimes I like to switch it up, and when I saw a big bag of black sticky rice on the grocery store shelf, I knew it had to be done.

This kind of reminds me of a dessert I had in Thailand of white sticky rice with fresh mango, and it is indeed based on a Thai recipe.  We loved it warm, with the mango on top.  As a bonus, besides the soaking of the rice, it doesn’t take too long to whip up!

5.0 from 1 reviews
Gorgeous Black Rice Pudding
Author: 
Recipe type: Dessert
 
A black rice dessert
Ingredients
  • 2 cups black rice
  • 4 cups cold water
  • 2 cups coconut milk
  • ½ cup brown sugar
  • 3 tbsp fine (caster) sugar
  • Cut up Mango
Instructions
  1. Place rice in a large bowl and add enough water to cover. Soak overnight.
  2. Drain and transfer to a medium pan with water. Slowly bring to a boil and simmer until tender (around 25 minutes)
  3. In a large heavy pan heat the coconut milk until almost boiling. Add the sugars and stir until the sugars have dissolved.
  4. Add the rice and stir 3-4 minutes without boiling.
  5. Turn off the heat, cover the pan and let stand 15 minutes
  6. Serve with mango overtop

 

Some other ideas to use up that big bag of black sticky rice:

Thai Sticky Black Rice for breakfast

Vegetable Curry and Black Rice

Black Rice Salad with Mango & Peanuts

Black Rice

Black Rice Salad with Lemon Vinaigrette from Bon Appetit (shown above) **If you are going to make this recipe, I’d cut down on the rice or double up on the vinaigrette… the vinaigrette was generally lost in this salad…

ps I realize that for some of these recipes the black rice they are referring to may be the Chinese Forbidden rice, but I couldn’t come up for many uses of black sticky rice besides as the pudding or for breakfast.  I used the black rice in the salad above, and it turned out OK.  Do you guys have any ideas?

 

    • Tiffany
    • June 15, 2016
    Reply

    Thank you for sharing this recipe it is absolutely delicious! I did add a teeny bit of salt (1/4 tsp) just because that’s what I usually do with old fashioned rice pudding. Who knows maybe I’ve just been brainwashed by too much Ina Garden. Either way my family loves it and I feel a bit less guilty eating it!

      • Michelle
      • June 15, 2016
      Reply

      Thanks so much for sharing your experience with making this recipe! It reminds me that I should make it again – I love all that creaminess!

      Thanks for reading!

Leave a Comment

Rate this recipe:  

Michelle Little

Writer & Photographer

Originally from the prairies and now in Montreal, I love exploring new places, eating great food and modern design. I'm mom of two wild things and paper and cake make me happy. Photographing your cutie family would make me very happy.

Instagram Photos