Black Rice Pudding

Name: Black Rice Pudding
Prep time: 2 h
Cook time: 40 min
Total time: 2 h 40 min
Yield: For 6–8 people
Ingredients: 170 g/6 oz/⅔ cup black glutinous rice or wild rice, soaked for 2–4 hours, then drained; 170 g/6 oz/⅔ cup black glutinous rice or wild rice, soaked for 2–4 hours, then drained; 570 ml/1 pint/2½ cups cow’s milk or coconut milk; 570 ml/1 pint/2½ cups cow’s milk or coconut milk; 3 tbsp Demerara sugar; A large pinch of salt; 84 g/3 oz soft butter; 84 g/3 oz/½ cup sugar; 3 eggs

Preparation info

For
6–8
people

Difficulty
Easy
Ready in
3 hr

Appears in

The Rice Book

By Sri Owen

Published 1993

About

This is an East-meets-West variation on black glutinous rice porridge. You can also make it with wild rice, provided you cook the wild rice separately in 340 ml/12 fl oz/1½ cups of water for 30 minutes before you start to cook it with the milk.

Ingredients

170 g/6 oz/⅔ cup black glutinous rice or wild rice, soaked for 2–4 hours, then drained

Dessert
Vegetarian

Method

Bring the rice, milk and salt to the boil in a saucepan and simmer for 25–30 minutes, stirring often. Leave to cool.

Beat the butter and sugar for 3–4 minutes, then add the eggs. Continue beating for 5–6 minutes longer. Combine this with the cool rice mixture.

Butter a round soufflé dish and pour the rice mixture into it. Sprinkle the brown sugar on top.