Black Rice Pudding Coconut Milk (Print Version)
# Ingredients:
→ Rice Base
01 -
200 g black rice
02 -
480 ml water
03 -
45 ml granulated sugar
04 -
1 pinch salt
→ Coconut Topping
05 -
1080 ml coconut milk
06 -
60 ml granulated sugar or syrup
07 -
20 ice cubes (approximately 360 ml)
08 -
4 fresh mangos, diced
# Instructions:
01 -
Rinse and drain black rice thoroughly. For a stickier texture, soak rice with water covering the grains for 1 hour at room temperature or overnight in the refrigerator, then drain well.
02 -
Add the rinsed black rice and 480 ml water to a small saucepan. Bring to a boil over medium heat, reduce to medium-low, cover, and cook for 35 minutes without lifting the lid. Remove from heat and let rest, still covered, for 10 minutes.
03 -
While rice remains hot, add 45 ml sugar and a pinch of salt. Fluff rice and mix until the sugar dissolves completely. Taste and adjust sweetness if desired. Allow rice to cool.
04 -
In a food processor or blender, combine coconut milk, 60 ml sugar (or syrup), and ice cubes. Blend until the ice is finely chopped but not fully melted.
05 -
Portion approximately 120 ml black rice and 120 ml coconut mixture into individual serving bowls. Evenly distribute diced mango among bowls. Serve immediately.
# Notes:
01 -
Soaking black rice prior to cooking enhances its texture and reduces cooking time. Use ripe, juicy mangos for optimal sweetness and contrast.