Cardamon Infused Black Rice Pudding with Coconut Milk

Ingredients

1⁄3 cup long-grain black rice
1 14-ounce cans light coconut milk
1⁄2 cup brown sugar
Pinch of salt
A few cardamon pods, cinnamon sticks or saffron

Preparation

1
Heat the oven to 300°F. Put the rice in a food processor and pulse a few times to break the grains up a bit and scratch their hulls; don’t overdo it, or you’ll pulverize them. This step is very very important.
2
Put all the ingredients in a 2-quart ovenproof pot or Dutch oven. Stir a couple of times and put the pan in the oven, covered. Cook for 30 minutes, then stir.
3
Cook for 30 minutes more, and stir again. At this point the milk will have darkened a bit and should be bubbling, and the rice will have begun to swell.
4
Cook for 30 minutes more. The milk will be even darker, and the pudding will start to look more like rice than milk. It’s almost done.
5
Return the mixture to the oven and check every 10 minutes, stirring gently each time you check.
.

About

It is difficult to be patient with the aroma of coconut milk slowly simmering in the oven, but patience is both required and rewarded by this rice pudding. I love the idea of using black rice in this recipe. It’s healthier, for one, and adds a nuttiness and texture that you can’t get from white rice. The coconut milk makes the pudding rich, a little exotic, and much more flavorful than regular milk would. I used light coconut milk, which is pretty drastically lower in fat than the regular kind, and it was still quite rich.

Yield:

4 servings

Added:

Friday, December 6, 2013 - 6:10pm

Creator:

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