This tropical coconut black rice pudding is to die for. Creamy mounds of coconut drenched black rice topped with your favourite tropical fruits.
I picked up this black rice when visiting my good friend’s organic store in Orange. They stocked loads of great organic item’s I’d never seen before including Mung Bean Pasta (still working on a recipe) and Forbidden Black Rice. Black rice is actually purple in colour and is typically sold “un-milled” with the husk intact. This version however is “milled”. I haven’t actually seen alot of it before but it seems to be making a come back. Black rice is high in iron and fiber – and it’s even been hailed a superfood. We all love to cook with superfoods. Right?
It took me a while to figure out what to make with this black rice? Fluffy mounds of risottos, citrus summer salads or an Asian inspired pudding? I tried a risotto but because I basically used whatever vegetables were left over in the fridge, it wasn’t anything to blog about. I think I might make a nice summer salad in my next trial. But what I really loved was the idea of this creamy coconut pudding by My New Roots. I have’nt really changed it because it was so damn good 🙂
Being Spring, glorious summer fruits are in season and what goes more perfectly with coconut than mango? I can think of only one combination. Mango and passionfruit. Both those fruits scream summer time. Think warm balmy nights. Al fresco dining. Sunshine. Heaven.
I also had some left over pomegranate from my recent trial with Persian cooking so thought I’d throw some on top and it worked perfectly.
I’m sitting on my deck in the warm sunshine tucking in to this bowl of vanilla goodness and I just might get up & have seconds. Errr… in fact I definitely will. Then I am putting down my laptop to read. I literally haven’t read a page since getting back from holidays. How does anyone get time to read in normal life? I don’t even have kids yet.
But before I do that let’s talk about making this pudding. Firstly don’t be tempted to skip the soaking step. It’s not that hard to chuck the rice in a bowl with some water & let it soak overnight. You can make this recipe without soaking but it will take twice as long to cook & who doesn’t like to save on cooking time? I’m sure you’ve heard the benefits of soaking grains before but in case you haven’t, soaking grains actually makes them more digestible and more easily absorbed. The soaking breaks down some of the harder-to-digest proteins, making absorption easier and can help to neutralise phytic acid, which can prevent absorption of calcium, magnesium, zinc, copper & iron.
This is a process that has been used by hundreds of generations before us all across the world. In fact my grandma still soaks her rice before cooking it but for some reason this practice was lost on my generation. Who even knows what they’re going to cook tomorrow night let alone be prepared enough to remember to soak the grains? But honestly it sounds cumbersome, but just place a few pretty tubs/bowls on your kitchen bench & use them every day to soak your grains so they’re nice & ready for cooking when you need them. The easier you make it for yourself, the more likely you will do it.
Now this brings me to the coconut milk, make sure it’s the best quality you can afford. It’s the key ingredient in this recipe so you don’t want to scrimp. For the vanilla, you can use a vanilla bean or just vanilla bean paste. I used paste but either will work well.
I’ve used maple syrup as the sweetener but you can use whatever you like. Honey or rice malt syrup would work fine.
Now you can top the pudding with whatever you like, think kiwi, banana, berries or even apricots & dates… just make sure the fruit is on the firmer side as this will make them easier to cut.
Next up I want to try the black rice in an Indian inspired cardamom & pistachio pudding. I love experimenting with new ingredients. If any of them turn out I will definitely share them with you.
Enjoy cooking! And let me know what you think of black rice? Have you cooked with it before?
Don’t forget to hashtag #cookwiththemacadames when making our recipes. We love to see how your went and get a peek at your kitchen table.
What you need:
- 1 saucepan
- Oven tray
- Baking paper
- Bowl for soaking rice
Ingredients (serves 4):
- 1 cup black rice
- 1 tin coconut cream
- 1/2 cup water for soaked rice, 1 1/2 cups for unsoaked rice
- Pinch of sea salt
- 1 teaspoon vanilla bean paste
- Fruit: mango, passion fruit, pomegranate or anything else you like
- 1/2 cup coconut chips
1. Put the black rice into a bowl, cover with water & leave to soak over night.
2. After draining the soaked rice and rinsing, pop into the saucepan with the water, coconut cream, sea salt & vanilla.
3. Bring to a boil, then simmer for 25-30 minutes. If you didn’t soak the rice, increase this to 45 minutes.
4. Meanwhile, cut all the fruit & toast the coconut chips by scattering them onto an oven tray lined with baking paper. Watch them carefully though because they turn brown pretty quickly.
5. When the rice is finished, stir through the maple or sweetener.
6. Dish out a quarter of the black rice into a bowl, pour over some coconut milk & top with the fruit & coconut chips.
Storage: the rice mixture will keep for a few days in an airtight container in the fridge.
Like this recipe? Yum it on Yummly.
For another breakfast recipe, try my simple coconut & ginger bircher.
Anisa – The Macadames. xx