Black Rice Pudding
It is difficult to be patient with the aroma of coconut milk slowly simmering in the oven, but patience is both required and rewarded by this rice pudding. I love the idea of using black rice in this recipe. It’s healthier, for one, and adds a nuttiness and texture that you can’t get from white rice. The coconut milk makes the pudding rich, a little exotic, and much more flavorful than regular milk would. I used light coconut milk, which is pretty drastically lower in fat than the regular kind, and it was still quite rich. The cardamon pod I used made a huge flavor impact, proving that a little seasoning can go a long way.
Watching the pudding cook, it looked like soup for most of the cook time, and then seemingly suddenly looked more like rice, so don’t be discouraged if it seems to be taking a while for the rice to absorb the liquid. I couldn’t resist eating some straight out of the oven, and while it does thicken up nicely when it cools, I enjoyed it most while warm, with raisins tossed in at the end.
Cardamon Infused Coconut Milk and Black Rice Pudding
- 1⁄3 cup long-grain black rice rice
- 1 14-ounce cans low fat, coconut milk
- 1⁄2 cup brown sugar
- Pinch of salt
- A few cardamon pods
- Heat the oven to 300°F. Put the rice in a food processor and pulse a few times to break the grains up a bit and scratch their hulls; don’t overdo it, or you’ll pulverize them. This step is very very important.
- Put all the ingredients in a 2-quart ovenproof pot or Dutch oven. Stir a couple of times and put the pan in the oven, covered. Cook for 30 minutes, then stir.
- Cook for 30 minutes more, and stir again. At this point the milk will have darkened a bit and should be bubbling, and the rice will have begun to swell.
- Cook for 30 minutes more. The milk will be even darker, and the pudding will start to look more like rice than milk. It’s almost done.
- Return the mixture to the oven and check every 10 minutes, stirring gently each time you check.
- It might (but probably won’t) take as long as 30 minutes more for the pudding to be ready. Just trust your instincts and remove.