Some kitchen experiments have to be trashed immediately and others take you by complete surprise..a very very pleasant one! As was the case with this Coconut Black Rice Pudding.
Armed with inspiration from Yotam Ottolenghi’s yet another amazing cookbook NOPI, and yummy kheer post on IG by my friend Natasha, this pudding was born. And boy, was I happy or was I happy!!
Black rice also is known as Forbidden Rice, is an ancient grain with very impressive health benefits. This rice is not only rich in powerful disease-fighting antioxidants and essential amino acids, but it also contains dietary fiber, anti-inflammatory properties.
Since I had some leftover cooked black rice in the refrigerator, this pudding took really no time to put together. Jaggery powder and cardamom made this pudding reminiscent of kheer. In minutes, I had the jaggery syrup bubbling away while I chopped the fruits. Coconut milk ( or you could use coconut cream) added a subtle sweetness and richness to the dessert.
The pudding finally turned out luxuriously creamy, nutty and deeply flavored from the jaggery, beautifully perfumed from all that cardamom. Fresh fruits perfectly complement its lusciousness. We loved it both ways….warm and chilled, so it’s really your preference. Do remember to serve it with extra coconut milk on the side.
I hope you’ll give this a try and enjoy it as much as we did! 🙂
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