This Coconut Black Rice Pudding recipe is divine! We have been big fans of black rice in this household for the past two years. We discovered the stuff when we went on our No Sugar Diet and were looking for alternatives to wheat as a starch. Wanting to avoid white carbs we were browsing the shelves of our local Sainsburys and spotted a box of black rice. Intrigued, we chucked it in the trolley and have been consuming the stuff on a regular basis ever since.
Black rice has an interesting flavour. It’s slightly earthy and nutty. The texture is much firmer than white rice. And it does tend to hold shape for longer. This means it does require a longer cooking time so you do have to think ahead.
The best bit about black rice though is that it is full of nutrients. It’s my understanding that the darker natural foods are high in nutritious content and those black/purple foods having some rather handy ones too.
For the most part we cook black rice as an accompaniment to chicken or fish. But today I wanted to share a naughtier recipe, a pudding!
Because sometimes you just need a treat.
Inspired by the coconut rice dish that is served in Thailand often with fresh mango when in season, this Coconut Black Rice Pudding needs only a handful of ingredients, all of which are staples in my store cupboard anyway.
All you need is black rice, coconut milk, sugar, salt and some coconut flakes for serving. The flakes are totally optional.
If you want to make coconut black rice pudding more savoury this would make for a lovely breakfast. Just omit the sugar, or at least reduce it for a healthier breakfast option.
Coconut Black Rice Pudding (serves 4)
175g (1 cup) Black Rice
400ml (1 cup) Coconut Milk, reserve a little of the top cream for serving
In a small saucepan add the black rice, coconut milk and water, heat over a high heat until boiling. Reduce the heat to low and allow to simmer for up to 30 – 45 minutes (or until the rice is tender). Stir occasionally to prevent rice sticking to bottom of pan.
Dry fry the coconut flakes on a high heat for about 2 minutes shaking the frying pan regularly to ensure an even golden colour. Remove coconut flakes and set aside to cool.
In the last 5 minutes of cooking add the sugar and salt. Stir.
Add a few extra splashes of water if the rice is not tender enough and allow an extra few minutes.
Serve your coconut black rice pudding with a small dollop of coconut cream and a sprinkle of toasted coconut flakes.