Recipe Purple Rice Pudding with Coconut Milk
INGREDIENTS
- 1 cup black sticky rice (purple rice)
- 2/3 cups sugar
- 1 1/2 cups coconut milk
- 1/2 teaspoon salt
INSTRUCTIONS
- Soak rice for at least 6 to 8 hours in a large bowl filled with cold water.
- The next day, drain the rice and add to large saucepan. Add 8 cups (2 quarts) fresh water to the pan. Add sugar and bring water to boil over high heat. Reduce to a simmer and cook, partially covered, until rice grains have split open and the rice is tender, 1 to 1 1/2 hours. The liquid in the pan will have thickened to the consistency of a light syrupy pudding. Towards the end of cooking time, stir the rice to prevent scorching and sticking on the bottom.
- Meanwhile, combine coconut milk with salt and let sit at room temperature.
- Ladle rice pudding into serving bowls and drizzle the coconut milk over each portion. Serve immediately. Leftover pudding may be kept in a covered container in the refrigerator for up to 1 week. Reheat before serving.
Recipe 2: Purple Rice Pudding
INGREDIENTS
- 1 cup purple rice
- 3 cups water
- 1/2 tsp salt (will be divided for rice and for pudding)
- 1/2 cup sugar (or natural substitute
- 1 (15oz.) can unsweetened coconut milk
- 3-4 star anise
- 1 stick cinnamon
INSTRUCTIONS
- Bring rice, 3 cups water and 1/4 teaspoon salt to a boil in a 3-4 quart heavy sauce pan. Then reduce heat to low and simmer, covered with a tight lid for 45 minutes… Rice will be cooked but still a bit wet.
- Meanwhile, while that’s cooking… heat the coconut milk in a small pot with the anise and a small cinnamon stick. Bring it to almost boil, then turn it off and let the flavors steep. Keep lid on.
- When rice is done, stir in the sugar, a scant 1/4 tsp of salt and the can (or 1 1/2 cups) coconut milk. bring to a boil over high heat, then reduce heat to low and simmer for about 30 minutes, uncovered, stirring occasionally until mixture thickens and rice is tender, but still slightly chewy…
NOTE…this rice will not get as tender and mooshy as regular rice, but that’s part of it’s charm.
Credits to: seriouseats.com ; julesfood.blogspot.com
