Black Rice Pudding Recipes

Steps:

• In a large pot, stir together the cooked rice with the sugar and all but 1/4 cup coconut milk. Bring to a simmer, reduce the heat to low, and cook, covered, stirring occasionally, until the rice is very soft and the milk is thick, about 30 minutes.
• While the rice pudding is cooking, place the white chocolate in a medium glass bowl and place over a small pot of simmering water to melt, making sure to stir frequently. You can also melt the chocolate in the microwave at 15 second intervals until melted and smooth. Place the colored sugar into a small bowl. Dip half of each fortune cookie in the white chocolate then into the colored sugar and place on a wax paper-lined sheet tray. Allow the chocolate to set in a cool place for about 30 minutes.
• To serve, scoop the rice pudding into serving glasses, drizzle with the remainder of the coconut milk, and serve with an embellished fortune cookie.

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.

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.

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.

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.

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.

Steps:

• Place the milk and cream in a two-quart heavy saucepan with the lemon zest and cardamom seeds. Bring to a boil, reduce heat and simmer, uncovered, for about 1 hour, until reduced to about 4 cups. Strain the thick milk mixture, and discard solids and seasoning ingredients.
• Meanwhile, combine the rice and 2 cups of water with salt, if desired, and bring to a boil. Reduce heat and simmer, covered, about half an hour, or until all the liquid has been absorbed and the rice is very soft. If the liquid is used up before the rice is cooked, add more boiling water a little at a time. Combine the strained milk and the rice, and cook at a slow simmer, stirring occasionally, for 30 minutes.
• Put the rice flour and cornstarch in a small bowl, and slowly stir in a few tablespoons of the cooking liquid to make a very smooth paste. Stir the paste slowly into the simmering milk and rice, and cook 10 more minutes, stirring constantly. Add the vanilla and sugar, and continue cooking for 10 to 15 minutes, or until the mixture is very thick but not solid.
• Serve warm or at room temperature (not chilled), garnishing with chopped pistachios if desired.