Black Rice Pudding
Black Rice Pudding
There are so many ways to modify this Southeast Asian comfort-food dessert to make it yours. Skip the coconut cream and go with a big scoop of coconut ice cream if decadence is your thing. Crushed peanuts, toasted almonds, or sesame seeds, can add a bit of crunch if that’s what you’re after. For the rice, though, only one will do: look for deeply purple glutinous rice. It cooks more evenly when soaked overnight.
Serves 6 to 8
1 ½ cups black sticky rice
1 ½ cups water
1 teaspoon salt
½ cup chopped palm sugar or white sugar
½ cup water
1 (13 ½-ounce) can unsweetened coconut milk
1 tablespoon grated palm sugar or white sugar
Pinch of salt
Serving (any or all of the following)
Sweetened condensed milk
Toasted sesame seeds, toasted sliced almonds, or chopped peanuts
1 mango, or 2 bananas, diced
Cover the rice with about an inch of water and soak overnight.
Drain the rice through a fine-mesh strainer, shaking off the excess water. Put the rice, the 1 ½ cups water, and salt in a pot. Cover and bring to a boil. Once the lid starts rattling, lower to a gentle simmer and cook for 30 minutes. Remove the lid, give the pot a stir, and continue to cook with the lid off for 10 minutes.
To make the coconut cream, heat the coconut milk, the 1 tablespoon of sugar, and salt in a small high-sided pot over medium heat. As the milk heats up, it will start to splatter. To avoid too much mess, stir often and keep a towel handy. Once the milk starts bubbling, lower to a gentle simmer and cook until it has been reduced to about 1 cup and easily coats the back of a spoon, about 10 minutes.
Serve the coconut rice warm or at room temperature. Drizzle a little condensed milk in each bowl. Scoop a generous spoonful of rice in the center of the bowl and spoon the coconut cream on top. Serve with toasted sesame seeds and mangoes.