I added cinnamon to the recipe but you can substitute with 1 4 teaspoon of both cardamom and ground coriander. Drain rice and place in a saucepan with 4 cups of water. Cook the black rice according to the packet instructions overcooking it slightly so it s plump and sticky then drain and cool. Thai black rice is a type of whole grain glutinous rice usually eaten in thailand for dessert. Rice should be soft to chewy in texture.
The variant of black rice used in this pudding adds to the texture and then combining it with coconut milk sweetened with palm sugar and flavoured with pandan leaves is a burst of tropical flavours in your mouth. Made with coconut milk and naturally sweetened with coconut sugar this rice pudding recipe can be made on the stove top or in the instant pot. Do this repeatedly until the water is clear and clean indicating the rice is clean. Bring to a boil over high heat stirring frequently. Add the shaved palm sugar white sugar and salt.
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Balinese black rice pudding recipe is a delicious dessert from bali as the name suggests. Unlike chinese black rice also known as forbidden rice black rice from thailand is variegated in color with a nutty taste and sticky texture when cooked sticky rice is usually soaked overnight and steamed but in this preparation it is simply boiled in water and coconut milk for 45 minutes until. Bring to the boil and simmer with the lid on for 30 minutes or until the rice is tender. Pick out any odd grains. Balinese black rice pudding recipe is a delicious dessert from bali as the name suggests.
Pick out any odd grains. Cook overnight or all day on low or for 2 to 3 hours on high until all liquid is absorbed. The variant of black rice used in this pudding adds to the texture and then combining it with coconut milk sweetened with palm sugar and flavoured with pandan leaves is a burst of tropical flavours in your mouth. In a medium saucepan stir rice salt sugar and water and bring to a boil. I added cinnamon to the recipe but you can substitute with 1 4 teaspoon of both cardamom and ground coriander.
