Black Rice Pudding – a delicious recipe with sugar, liters water, cinnamon sticks, cardamom pods, cloves, coconut cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
If you don't have a pressure cooker, soak the rice for 24 hours before cooking.
2
Heat the water and rice in a pot and as the water gets hot, add the sugar. Stir until dissolved.
3
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.
4
Pressure cooking method: Submerge the spice bag in the mixture and pressure cook for about 30 minutes.
5
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.
6
While simmeing occasionally press the spice bag against the pot wall so that more of the spice essence is released.
7
Mix well and serve or use a measuring jug to transfer the rice to storage containers.
8
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.
9
Serve hot with a topping of coconut cream.
815
kcal
Calories
2
g
Fat
202
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 500 g black rice, 250 g raw sugar, 2 liters water, 2 cinnamon sticks, and more.
Yes, Black Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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