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The Hungry Nomad: Black Rice Pudding

April 13, 2011

Black Rice Pudding

Commonly served for breakfast in parts of Southeast Asia, this dish also makes a great dessert. Chinese black glutinous rice, sometimes called forbidden rice, works well, but if you live near a Southeast Asian market you can use this same method with the more traditional Thai black sticky rice.


1 Cup Black glutinous rice
1/2 cup brown sugar (adjust to taste)
1 can unsweetened coconut milk (shake well)
1 teaspoon Vanilla extract


1. Add water to rice and let it soak for 6 hours or overnight. 
2. Drain and add water and black rice in a medium pot. Simmer uncovered under low to medium heat for 70 minutes or longer depending if you want it to be mushy in which case leave for longer.  
2. Stir in sugar and vanilla extract in the last 15 minutes of the cooking time. The rice mixture will be mushy and thickened around this time, so stir  gently to make sure it doesn’t stick at the bottom. You can add coconut milk at this time to add flavor or drizzle afterwards on top. 
3. Drizzle coconut milk just before serving. My personal preference is to serve while it’s piping hot but it is equally good at room temperature or cold.



At April 12, 2011 , Blogger Maya said...

Did you make this?? This is one of my favourite dishes! I'm so impressed!

At April 13, 2011 , Blogger Hungry Nomad said...

Of course i did. it was delicious. It's very easy to make you should try it... or come over and i'll make some for you.


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