Black Rice Pudding Recipe

May 18, 2011 12:30 pm

Black Rice Pudding with Gingered Rhubarb

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.

Photo: <a href="http://www.flickr.com/photos/clada74/">Ann@74</a> on Flickr
Photo: Ann@74 on Flickr
black rice pudding
 
Servings: 4 servings

Ingredients

Black Rice Pudding
1/2 cup black rice
2 1/2 cups water
1 cup coconut milk, unsweetened
1/4 cup sugar
Gingered Rhubarb topping
15 stalks rhubarb
3 inch piece ginger, peeled and grated
3 heaping tablespoons sugar
Directions: 

Pudding:

  1. In a medium saucepan, bring the black rice and water to a boil.
  2. Cover and simmer over low heat for about 40 minutes, until the water has been absorbed.
  3. Add the coconut milk and simmer, stirring occasionally about 12-15 minutes
  4. Stir in the sugar and let cool to room temperature.

Gingered Rhubarb topping

  1. Preheat oven to 350 degrees
  2. Wash the rhubarb and cut into 1-inch chunks.
  3. Place rhubarb into an ovenproof dish and sprinkle with the ginger and sugar.
  4. Cook for 30-40 minutes until tender.
Level of Difficulty: 
Easy
Prep Time: 
10 minutes
Cooking Time: 
1 hour
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