Ingredient tips: Medium-grain Chinese black rice is often sold under its trademarked name, Forbidden Black Rice, and brings elegant sophistication to any meal. The rice bleeds a very deep indigo color as it cooks. Because the bran layer is intact, this pudding is chewier than traditional melt-in-your-mouth white rice puddings, but it will be equally well received.
Coconut Black Rice Pudding
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Instructions
- In a heavy, 2-quart saucepan, bring water to a boil. Add rice and salt and return to a boil. Cover, reduce heat, and simmer until rice is tender, 25-30 minutes. (It's OK if there is some unabsorbed water.)
- Stir in coconut milk, ginger, and sugar to taste. Bring to a boil. Reduce heat and boil gently, uncovered, stirring occasionally to prevent sticking, until mixture thickens, 10-15 minutes for a soupy pudding and 15-18 minutes for thick. Cool slightly before spooning into dessert bowls or martini or wine glasses. Garnish with orange zest. Serve warm.
Recipe Notes
Nutrition Facts
Coconut Black Rice Pudding
Amount Per Serving
Calories 83
% Daily Value*
Sodium 10mg
0%
Total Carbohydrates 24g
8%
Dietary Fiber 1g
4%
Protein 3g
6%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 83 cal, 35% fat cal, 6g fat, 5g sat fat, 0mg chol, 3g protein, 24g carb, 1g fiber, 10mg sodium
