Cardamon Infused Black Rice Pudding With Coconut Milk – a delicious recipe with black rice, light coconut milk, brown sugar, salt, cardamon pods. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat the oven to 300u00b0F. 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.
2
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.
3
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.
4
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.
5
Return the mixture to the oven and check every 10 minutes, stirring gently each time you check.
406
kcal
Calories
4
g
Fat
105
g
Carbs
7
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 5 ingredients. The key ingredients include: 1/3 cup black rice long-grain, 14 ounces light coconut milk, 1/2 cup brown sugar, 1 pinch salt, and more.
Yes, Cardamon Infused Black Rice Pudding With Coconut Milk 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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