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Friday, December 30, 2016

Thai Black Rice and Coconut Pudding ( Vegan Recipe )

Black rice. There is something magical about this ingredient that goes beyond it's qualities. Yes, it is highly Instagram-worthy. And cooked the right way, it can induce nothing less than a a food-orgasm. Plus it is one of the most versatile ingredients that I have worked with. Very filling and a little quantity goes a long way. Given a chance I could go on and on about my sentiments for this wonder ingredient but for now, I can just about summarize it as a mixture of love bordering on obsession.

Back to this 'Sticky Black rice and Coconut Pudding' recipe, I fell in love with the very sound of it. Caught it for the first time while surfing on television and looked up the recipe on the web. But since I had no access to black rice at that point of time, it was relegated to some corner of my memory. Only recently did it pop up once again when I was collating all the black rice dishes that I have worked on in the last few months. I realized that I had missed out on the very first dish which had triggered my interest in this wonderfully exotic ingredient.

A native Thai recipe made with the short grained glutinous black rice, I have not made any major changes to it . Except for substituting the Thai rice with another short grained variety cultivated in India. Original recipe is taken from - thekitchn.com . Don't mistake it for the Kavuni Arisi Payasam (from Chettinad) or the Amubi (from North East India ) .

Read on -

















Preparation Time - 1 hour

Ingredients -
  • 1 cup black rice 
  • 3 cups water
  • 1 cup thin coconut milk
  • 4 heaped teaspoons brown sugar
  • 1/4 tsp salt
  • thin coconut slices for garnishing

Preparation - Wash and soak the black rice in 3 cups of water. Let it stand overnight.

Cooking - Transfer the soaked rice along with the soaking water and the thin coconut milk to a thick-bottomed saucepan, Bring to a boil on low heat.

Once the rice is about 3/4th done, add the brown sugar and salt. Let it simmer till all the liquid dries up. (The last 3-4 mins are crucial and one has to be careful not to burn the pudding.)

Around the same time, dry roast the coconut slices on a iron skillet. Take care to keep the heat low else they tend to burn. Once they are light brown , remove from the flame and keep aside.

Garnish with the roasted coconut slices. Serve warm.





























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