Black Rice Pudding Recipe
May 18, 2011 12:30 pm
Black Rice Pudding with Gingered Rhubarb
By
Rice pudding is a comforting classic. Our version uses slightly more exotic ingredients than the usual milky white pudding. We cook black rice with coconut milk and top it with a seasonal gingered rhubarb for a dessert that is impressive but easy to execute. This recipe is also great if you or your guests have a gluten allergy or celiac disease, as it's gluten-free when made with the listed ingredients.
Servings: 4 servings
Ingredients
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 minutes
- Stir in the sugar and let cool to room temperature.
Gingered Rhubarb topping
- Preheat oven to 350 degrees
- Wash 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.
Level of Difficulty:
Easy
Prep Time:
10 minutes
Cooking Time:
1 hour
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