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 -
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.
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.
