Best 8 Black Rice Pudding Recipes

THAI STICKY BLACK RICE PUDDING

Steps:

• Combine water, black rice, and salt in a saucepan. Bring to a boil. Reduce heat and cover; simmer for 40 minutes.
• Add coconut milk and sugar. Bring back to a boil. Reduce heat and simmer, uncovered, until rice reaches a sticky consistency, about 30 minutes.
• Remove from heat and allow mixture to cool. Stir and serve.

THAI BLACK RICE PUDDING

Steps:

• Place rice in a bowl and rinse with water by stirring in a counter clockwise motion.
• Do this repeatedly until the water is clear and clean, indicating the rice is clean.
• Pick out any odd grains.
• In a medium saucepan, stir rice, salt, sugar and water and bring to a boil.
• Stir well and reduce heat to low.
• Cover and simmer gently for 1 1/2 hours to 2 hours until all of the water has been absorbed and the rice is tender.
• Stir in the coconut milk and serve immediately as a hot dish.
• Or chill and serve cold.

BLACK RICE PUDDING

Steps:

• Rinse and drain glutinous black rice and glutinous white rice, then combine with sugar and water in a large saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat to medium-low. Cover and cook until rice is tender and creamy, stirring occasionally, about 45 minutes. Stir in coconut cream and vanilla extract. Serve warm.

TASHI'S FAVORITE BLACK RICE PUDDING

Steps:

• Place the rice and water in a heavy pot and bring to a boil. Let boil vigorously for several minutes, stirring frequently, then cover, lower the heat to medium, and cook for 10 minutes. Lower the heat to very low and let simmer, still covered, for about 30 minutes.
• Just before the rice finishes cooking, place the coconut milk in a saucepan over medium heat and stir in the sugar and salt until completely dissolved. Heat just to a boil, then reduce to the lowest heat until the rice is cooked.
• Add the coconut milk to the rice and stir well, then remove from the heat and set aside for 10 minutes, or as long as 2 hours.
• Serve warm or at room temperature, in small bowls, with your choice of topping.
• Note:
• If you like, once the pudding has cooled (or if you have leftover pudding), transfer it to a small baking sheet or a baking pan and use a spatula to smooth the surface. Cover and place it in the refrigerator for several hours, or overnight, to firm up. Cut into strips and serve sprinkled, if you wish, with the sesame seeds, coriander, or fried shallots, or a combination, or topped with the fruit.

THAI BLACK RICE PUDDING

Steps:

• Rinse the rice in a sieve under cold running water.
• Place rice in a bowl and add enoough cold water to cover the rice at least 1 inch.
• Let rice stand overnight or at least 8 hours. (Don't skip this step!).
• Drain rice.
• In a heavy saucepan, combine the rice and the 4 cups water. Cover pan and bring to a boil. Lower heat and maintain a gentle simmer until all the liquid is absorbed and rice is tender but not mushy. This takes 1 1/2 to 1 3/4 hours. The texture of the pudding should be very thick but still spoonable. Toward the end of cooking, be sure to stir occasionally to prevent any scorching or sticking. If the rice looks as though it is too dry, add a little more water.
• Remove from the pot and stir in the sugar and salt. Let cool slightly. Then add the lime juice.
• For Coconut sauce:.
• In medium saucepan,combine the coconut milk and salt. Simmer, stirring until the liquid has thickened slightly, 15-20 minutes.
• Pour into a small bowl and let cool.
• To serve, spoon rice pudding into individual bowls. Spoon coconut sauce over each serving and let each person stir it into the rice as they eat. Can be eaten cold but warm is best.

DAIRY-FREE BLACK RICE PUDDING

Steps:

• Bring water and black rice to a boil in a large saucepan. Reduce heat, cover, and simmer until water is absorbed, about 30 minutes.
• Measure 3 cups cooked rice into a medium saucepan. Add 3 cups almond milk, sugar, and salt. Cook over medium heat, stirring often, until creamy, about 15 minutes.
• Microwave remaining 1 cup almond milk until hot but not boiling, about 45 seconds. Beat eggs into the hot milk.
• Pour egg mixture into the saucepan. Add vanilla extract and cinnamon. Cook, stirring constantly, until thickened, about 5 minutes. Allow to cool slightly before serving.

BLACK FOREST RICE PUDDING

Steps:

• If using soy equivalent of buttermilk, mix together soy milk and lemon juice; allow to sit 10 minutes.
• Cook buttermilk, cocoa, and honey in a saucepan over medium-low heat, stirring until the cocoa and honey are dissolved.
• Add the cooked rice and bring to a boil over medium-high heat, stirring constantly.
• Cover, lower heat, and simmer 20-30 minutes or until the buttermilk is almost absorbed, stirring occasionally.
• You may need to leave the lid slightly ajar at first to prevent it from boiling over.
• Stir in vanilla and chopped cherries.
• Heat through and serve warm or chill and serve cold.
• Garnish with leftover cherries, if desired.

BLACK RICE PUDDING

Steps:

• If you don't have a pressure cooker, soak the rice for 24 hours before cooking.
• Heat the water and rice in a pot and as the water gets hot, add the sugar. Stir until dissolved.
• Break up the cinnamon, crush the cardamom and cloves with a mortar and pestle. Place the spices in a piece of gauze or muslin and form a bag by closing it with a piece of cotton.
• Pressure cooking method: Submerge the spice bag in the mixture and pressure cook for about 30 minutes.
• When the pressure has come down, open the pot and stir any sedimented rice into suspension and then allow to simmer for about 15 minutes without a lid and with regular stirring on a low flame. This will form a syrup.
• While simmeing occasionally press the spice bag against the pot wall so that more of the spice essence is released.
• Mix well and serve or use a measuring jug to transfer the rice to storage containers.
• Simmering method: Note the level of the water in the pot after you have dissolved the sugar and added the spice bag. You will probably need to simmer for at least 90 minutes so occasionally top up the water and stir well.
• Serve hot with a topping of coconut cream.