Black Rice Pudding with Mango
THEME: #156 ANY BUT WHITE RICE
One of the reasons why I had bought black rice during my visit to Bali was to try out the simple and yet so flavorful pudding that is so common to find on menus in the restaurants around Bali.
Sometime back I had posted a red rice kheer and a black rice salad recipe. I kept on getting comments that fellow bloggers had not used red or black rice. It was my turn to choose the #156th theme. I thought let the group get an opportunity to try out rice other than white which they’ve not used. For me it was simple, out came the packet of forbidden rice as its also called to make the pudding.
This sticky rice produced by heirloom plants in Indonesia, China and Thailand, is packed with antioxidants from anthocyanin, which is also found in blueberries and other purple colored foods. Yes this rice is actually deep purple in colour rather than black. It is believed that during the Ming dynasty in China, only the Emperors were allowed to eat black rice and hence the name forbidden rice. Besides the antioxidant which helps to fight inflammation, free radicals, and improves brain and cardiovascular functions, black rice is a rich source of zinc, copper, iron and dietary fibers.
I loved the pudding with sweet mango as it was a good healthy sweet dessert treat and yet so light on the stomach.Hubby dear had already made up his mind that the dessert is not going to be good! When I served it to him, he screwed up his nose and yet finished his portion. Asked for some more. Of course I have no words!
If you find that the mixture has dried up a bit add more coconut milk and enjoy or serve it with whipped coconut cream.
Here’s the recipe for a gluten free, vegan dessert.
BLACK RICE PUDDING WITH MANGO
1 cup black rice
2-2½ cups water
extra water for soaking
1½ cup coconut milk
3-4 tbsp palm sugar
¼ tsp salt
2 drops pandan essence or 1 tsp vanilla extract
1 large ripe mango, peeled and cut into cubes
- Soak the rice overnight in some water. This will help to cut down the cooking time.
- Next day drain out the water, wash the rice.
- Add rice and measured water in a deep pan.
- Place it over high heat and let the water come to a boil.
- Lower the heat and let the mixture simmer.
- Stir the rice occasionally so that it does not stick to the bottom of the pan.
- When the water becomes less, add the coconut milk and continue cooking.
- Remember to stir occasionally.
- When the mixture becomes thick add the salt and palm sugar.
- Let it cook for another 5 minutes. At this stage if you find the mixture too dry or thick add little water or coconut milk.
- Add extract or pandan essence and stir well.
- Serve hot or cold with some chopped mango.
- This pudding can be made with sticky white rice.
- Use brown sugar, jaggery, maple syrup, honey, coconut sugar if you don’t have any palm sugar.
- Can use other fresh fruits to serve this pudding.
- If you want to use fresh pandan leaves, tie them up in a knot and add to the boiling water and rice mixture. Remove once the pudding is done.
- Enjoy this pudding as breakfast, load it up with fruits, nuts and seeds.
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