Creamy Rice Pudding


1/4 cup jasmine rice
1/4 cup black rice (do not substitute any other rice)
1 1/2 cups water
1/4 teaspoon salt
1/8 teaspoon cardamom
1 1/2 cups milk
1/4 cup sugar
1 teaspoon vanilla


Wash the jasmine rice in several changes of cold water until the water runs clear. Combine with the black rice, water, and salt in a medium saucepan. Bring to a boil, reduce the heat, cover, and simmer until all the water is absorbed, about 35 minutes. The rice will be very purple.
Add the milk, coconut milk, ground cardamom, and sugar to the rice and stir together. Bring to a boil, reduce the heat, and cook, stirring often, for 10 minutes. Stir in the vanilla and scrape into a bowl.
Cover and chill for at least 2 hours before serving.




The recipe calls for black rice, which is actually purple in color. When added with the starchy white rice, it adds texture and a vivid purple color. The purple rice remains al dente while the white rice softens. This pudding, which is wonderful for breakfast as well as dessert, is called bubur injin, or black pudding, in Thailand. It can be served warm or cold.


8.0 servings


Friday, December 4, 2009 - 2:06am


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