You may remember the Thanksgiving recipe for wild rice stuffing where we used black “forbidden” rice from China. Well this week we’re using that same nutrient rich rice for a truly decadent rice pudding. “Forbidden” rice has a natural sweet flavor and is slightly glutinous (not to be confused with gluten from wheat). You can make your rice pudding even thicker using Thai black rice which is more of a sticky rice. If you choose to use wild rice instead (which is a grass and not glutinous) you may have to cook it a bit longer to reach the right consistency and, though it won’t achieve a custard texture, it will be delicious and chewy with a great texture all it’s own.
As rice pudding goes, this one is warming, rich and heavenly without all the baking and the eggs needed for a custard. It’s a one pan stove top job, perfect for those nights when you hadn’t planned on that crazy sweet tooth you just can’t seem to shake!
- 2 cups water
- 1 cup Thai black rice, china black rice
- 1-1/2 cup homemade (or light) coconut milk plus more for adding during cooking
- unsweetened toasted coconut chips
- 3 Tablespoons evaporated cane sugar or coconut sugar
- 2 Tablespoons quality maple syrup
- large pinch salt
- In a pan, mix water, rice and coconut milk. Bring to boil and reduce to a simmer cooking uncovered for 45 or so until rice is tender, stirring occasionally.
- During last 10 minutes or so of cooking check the rice mixture and add more coconut milk if it gets too dry. Keep doing this as it finishes cooking to achieve the right consistency.
- Add sugar, maple syrup and salt and simmer for a few more minutes until the pudding is the right texture.
- Spoon into dishes and top with coconut chips and a splash more coconut milk.
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