Black Rice Pudding – a delicious recipe with sweet, sweet, palm sugar, Salt, coconut milk, bite-size. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place black and white rice in a fine strainer and rinse well under cool running water until water runs clear. Place rice in a 2- to 3-quart pan and add 5 cups water. Bring to a boil over high heat; reduce heat and simmer, uncovered, until rice is tender to bite, stirring occasionally, 18 to 20 minutes. If rice begins to stick, stir in a little more water.
2
Mix sugar and 1/4 cup hot water. Stir into rice. Add salt to taste.
3
Serve the rice pudding warm or at room temperature. Spoon the pudding into stemmed glasses or small bowls. Stir the coconut milk and pour it equally over portions. Top each serving with fruit and a small scoop of coconut ice cream.
479
kcal
Calories
4
g
Fat
102
g
Carbs
9
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: 1 cup sweet (glutinous) black rice, 3/4 cup sweet (glutinous) white rice, 1/2 cup chopped palm sugar or firmly packed brown sugar, Salt, 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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