Black Rice Pudding

The recipe Black Rice Pudding can be made in approximately 1 hour and 10 minutes. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe has 333 calories, 6g of protein, and 16g of fat per serving. For $2.15 per serving, you get a side dish that serves 4. Head to the store and pick up unsweetened coconut milk, ginger, rice, and a few other things to make it today. This recipe is liked by 27 foodies and cooks. It is brought to you by Food Republic. Taking all factors into account, this recipe earns a spoonacular score of 78%, which is solid. If you like this recipe, you might also like recipes such as Black Rice Breakfast Pudding, Black-and-White Coconut Rice Pudding, and Cardamon Infused Black Rice Pudding with Coconut Milk.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions:  Pudding:In a medium saucepan, bring the black rice and water to a boil.Cover and simmer over low heat for about 40 minutes, until the water has been absorbed.Add the coconut milk and simmer, stirring occasionally about 12-15 minutesStir in the sugar and let cool to room temperature.Gingered Rhubarb toppingPreheat oven to 350 degreesWash the rhubarb and cut into 1-inch chunks.Place rhubarb into an ovenproof dish and sprinkle with the ginger and sugar.Cook for 30-40 minutes until tender.

 

Step by step:

1. Pudding:In a medium saucepan, bring the black rice and water to a boil.Cover and simmer over low heat for about 40 minutes, until the water has been absorbed.

2. Add the coconut milk and simmer, stirring occasionally about 12-15 minutes

3. Stir in the sugar and let cool to room temperature.Gingered Rhubarb topping

4. Preheat oven to 350 degrees

5. Wash the rhubarb and cut into 1-inch chunks.

6. Place rhubarb into an ovenproof dish and sprinkle with the ginger and sugar.Cook for 30-40 minutes until tender.

Nutrition Information:

covered percent of daily need