Have you tried black rice yet? I recently grabbed some black rice from the nearest Asian grocery store. It inspired me to make this beautiful Indonesian dish. This is a popular traditional breakfast on Bali island, but I like to serve it as a dessert too.
Black rice, coconut milk, and mango, the combination is to die for!
I’ve put some twist to the recipe making the texture a slightly smoother. Mango works so well here.
Black glutinous rice is a type of black rice, which turns to a deep purple when it is cooked. Its rich color makes an impressive addition to any dish and turns the water it is cooked in a dark purple. This is a type of rice grown mainly in Southeast and East Asia, which has opaque grains and is especially sticky when cooked. Funny fact: it is called glutinous in the sense of being glue-like or sticky, and not in the sense of containing gluten.
- 1 Cup Asian glutinous black rice
- 1/2 Can coconut milk
- 1 Ripe mango
- 3 Tbs coconut sugar
- Few drops of vanilla extract
- Pinch of salt
- Fresh mint to garnish
Rinse black rice well under running water; then soak it overnight. Drain, and rinse again. Place 2 1/2 cups of water, rice and and a pinch of salt into a pot and bring to a boil. Simmer on a slow heat. This will take about 30 minutes, so be sure to give it a good stir every once in a while and check on the cooking progress. Once the rice is cooked, remove from the heat, cool slightly.
Meanwhile, peel and pit the mango, mix in the blender till smooth puree.
Mix two thirds of rice into a blender with coconut sugar, vanilla and coconut milk. Once smooth, stir that back through the rest of the rice. Divide between three jars or ice cream sundae glass. Spoon over the mango puree and garnish with mint.
Serve warm or cold. I like to cook this pudding in the evening time and keep it in the fridge overnight, then have a delicious and nutritious breakfast in the morning. Use a Maison jar for takeaway or for school lunch box. Kids love it!
- If you do not have time to soak the rice just cook it with plenty of water. Usually, it takes longer, about an hour. Stir the rice occasionally to prevent sticking to the surface.
- The pandan leaf is an important ingredient in the original recipe of the black rice pudding. Pandan leaf have a unique, sweet aroma to some savory dishes, but mainly it is used to flavour desserts and some drinks. It is also used as green food coloring for desserts and baking. The cultivated plant features upright bright green leaves, and it’s the leaves that are desired for cooking up many Thai and Southeast-Asian dishes. If you can’t find fresh pandan leaves, pandan essence is available in some Asian grocery stores.