Coconut Black Rice Pudding

10 Jan

by Green Gourmet K

One of the best gifts I received over the holidays was black rice, all neatly enclosed in a reusable glass jar, and a handmade recipe book with 3 recipes for black rice.  I had never heard of black rice but apparently there is not only white rice and brown rice but also black and red varieties.  In fact, there are over 7,000 varieties of rice.  And the interesting thing is that the black and red varieties are better for you.  You might know that our usual white rice has had the husk, bran and germ removed, while brown rice is the entire grain, with only the husk removed.  The rice bran is high in soluble fiber and is effective at lowering cholesterol.  The advantage to white rice though is that it can be stored indefinitely while brown rice will go bad after about 6 months.

Black rice and black rice bran is unique because it is rich in anthocyanin antioxidants, which are shown to reduce LDL cholesterol and help fight heart disease.   These are the same antioxidants found in blueberries, acai berries and grapes.  A spoonful of black rice has more anthocyanin antioxidants than a spoonful of blueberries and with less sugar and more fiber and vitamin E antioxidants.

Where can you find black rice or red rice?  Try your local Asian market.  It is likely to be there and to be pretty inexpensive.  It may also be at your local health food store.

For my first black rice experience I decided to use the black rice pudding recipe.  It was not too sweet and the nutty flavor of the rice paired well with the coconut milk.  I loved the purplish hue the pudding had.  I will definitely make this again.

Below is the recipe from the book I was given, it is originally from Gourmet magazine.

Black Rice Pudding

Commonly served for breakfast in parts of Southeast Asia, this dish also makes a great dessert.  Chines black rice, sometimes called forbidden rice, works well, but if you live near a Southeast Asian Market you can use this same method with more traditional Thai sticky black rice.

Makes 8 servings.

Ingredients:

1 cup of black rice

1/2 cup suar

1 (13.5 – 15 oz.) can unsweetend coconut milk, stirred well

3 cups of water

1/4 tsp salt

Bring rice, 3 cups of water, and 1/4 teaspoon salt to a boil in a 3-4 qt heavy saucepan, then reduce heat to low and simmer, covered with a tight-fitting lid, 45 minutes (rice will be cooked but still wet).  Stir in sugar, s scant 1/4 teaspoon salt, and 1.5 cups coconut milk and bring to a boil over high heat, then reduce heat to low and simmer, uncovered, stirring occasionally, until mixture is thick and rice is tender but still slightly chewy, about 30 minutes.  Remove from heat and cool to warm or room temperature, stirring occasionally, at least 30 minutes.  Just before serving, stir pudding and divide among 8 bowls.  Stir remaining coconut milk and drizzle over pudding.

Rice pudding keeps, covered and chilled, for 5 days.

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One Response to “Coconut Black Rice Pudding”

  1. Non Gourmet J January 10, 2011 at 11:36 AM #

    That looks so good, K! I can’t wait to try it. Thanks for the epicurean lesson on the types of rice, too. Y’all are full-service over here at Green-Gourmets. 🙂

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