Bali Black Rice Pudding
Inspired by all my time in bali this black rice pudding soon become one of my favourite desserts and always makes an appearance whenever I am catering for retreats there. Black rice is a very common ingredient over there and has so many health benefits, way better than white rice. This Rice pudding dish is perfect for a dessert or quite often eaten for breakfast too. I like to keep it dairy free and as low in sugar as possible.
- Cuisine: Desserts
- Soaking time: Overnight
- Preparation Time: 10 Minutes
- Cook Time: 30 Minutes
- Total time: 40 Minutes
- Servings: Makes 4-6 portions
- Requires: Saucepan, bowl.
Ingredients
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- 185g of black rice
- 600ml of water
- 250ml of canned coconut milk
- 40g of desiccated coconut or coconut chips
- 50g of organic coconut sugar
- 1/2 a teaspoon of pink Himalayan salt
- 1 teaspoon of ground cinnamon
- 1 teaspoon of vanilla essence
- 1 whole fresh mango
Method
-
To Make Your Rice Pudding:
Overnight soak the black rice in a bowl with the water. This Doesn’t have to be overnight but the longer you can soak the rice for the quicker and easier it will cook.
Place the soaked rice into a sauce pan with all of the water.
On full heat bring it to the boil, once boiling turn down the heat to a gentle simmer and leave it for 30minutes staring every 5 minutes or so just to make sure its not sticking to the pan.
After 30 minutes the rice should be fully cooked and soft, if you didn’t soak the rice for long it may need a bit longer to fully cook.
Add in the coconut milk, desiccated coconut, sugar, vanilla, cinnamon and salt and cook this out for a further 10 minutes on a low heat.
Dice the fresh mango
Serve the rice pudding, top it with fresh mango and Enjoy !
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