Coconut Black Rice Pudding Recipes

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HORCHATA RICE PUDDING



Horchata Rice Pudding image

Provided by Katie Lee Biegel

Categories     dessert

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 15

1 large egg, separated
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Pinch cayenne pepper
1 cup slivered almonds
Nonstick cooking spray or butter, for greasing
2 large eggs plus 1 large egg yolk
3 1/2 cups whole milk
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 teaspoon almond extract
1 1/2 cups cooked white rice

Steps:

  • For the topping: Preheat oven to 300 degrees F. Line a baking sheet with parchment paper and set aside.
  • Whisk egg white in a medium bowl until frothy (reserve yolk for the pudding). Add brown sugar, cinnamon, salt and cayenne pepper. Add almonds and toss to coat. Transfer to prepared baking sheet. Bake for 20 minutes, then allow to cool completely at room temperature on the baking sheet. Break up into pieces.
  • For the pudding: Meanwhile, grease a 2-quart baking dish.
  • Whisk whole eggs and egg yolks (including reserved yolk) together in a large bowl. Add milk, granulated sugar, vanilla, cinnamon, salt and almond extract and whisk until blended, then mix in the cooked rice. Transfer to prepared baking dish.
  • Place baking dish in a larger roasting pan. Create a warm water bath by adding hot water to the large pan until it reaches about 1 inch up the sides of the smaller baking dish.
  • Cover with aluminum foil and bake for 1 hour. Remove foil and bake until set, another 10 to 20 minutes.
  • Serve warm, sprinkled with almond mixture.

BLACK RICE PUDDING



Black Rice Pudding image

Commonly served for breakfast in parts of Southeast Asia, this dish also makes a great dessert. Chinese black rice, sometimes called forbidden rice, works well, but if you live near a Southeast Asian market you can use this same method with the more traditional Thai black sticky rice.

Categories     Milk/Cream     Rice     Dessert     Quick & Easy     Boil     Gourmet     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 3

1 cup black rice
1/2 cup sugar
1 (13 1/2- to 15-oz) can unsweetened coconut milk, stirred well

Steps:

  • Bring rice, 3 cups water, and 1/4 teaspoon salt to a boil in a 3- to 4-quart heavy saucepan, then reduce heat to low and simmer, covered with a tight-fitting lid, 45 minutes (rice will be cooked but still wet). Stir in sugar, a scant 1/4 teaspoon salt, and 1 1/2 cups coconut milk and bring to a boil over high heat, then reduce heat to low and simmer, uncovered, stirring occasionally, until mixture is thick and rice is tender but still slightly chewy, about 30 minutes.
  • Remove from heat and cool to warm or room temperature, stirring occasionally, at least 30 minutes. Just before serving, stir pudding and divide among 8 bowls. Stir remaining coconut milk and drizzle over pudding.

THAI STICKY BLACK RICE PUDDING



Thai Sticky Black Rice Pudding image

Great Thai dessert! I originally had this dish at my favorite Thai place, and decided to try to recreate it. Almost tastes like a cobbler and ice cream. Love this dessert! Top with coconut ice cream if desired.

Provided by lizzyum

Categories     World Cuisine Recipes     Asian     Thai

Time 1h25m

Yield 4

Number Of Ingredients 5

3 ½ cups water
1 cup black rice
¾ teaspoon salt
1 cup unsweetened coconut milk
½ cup white sugar

Steps:

  • Combine water, black rice, and salt in a saucepan. Bring to a boil. Reduce heat and cover; simmer for 40 minutes.
  • Add coconut milk and sugar. Bring back to a boil. Reduce heat and simmer, uncovered, until rice reaches a sticky consistency, about 30 minutes.
  • Remove from heat and allow mixture to cool. Stir and serve.

Nutrition Facts : Calories 374.6 calories, Carbohydrate 62.2 g, Fat 13 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 10.7 g, Sodium 454.7 mg, Sugar 25 g

COCONUT AND BLACK RICE PUDDING



Coconut and Black Rice Pudding image

Provided by Sandra Lee

Time 1h15m

Yield 4 servings

Number Of Ingredients 6

3 cups cooked black rice
1/2 cup sugar
1 (13 1/2-ounce) can coconut milk, divided
1 cup white chocolate
2 tablespoons purple colored sugar, for decoration
4 fortune cookies

Steps:

  • In a large pot, stir together the cooked rice with the sugar and all but 1/4 cup coconut milk. Bring to a simmer, reduce the heat to low, and cook, covered, stirring occasionally, until the rice is very soft and the milk is thick, about 30 minutes.
  • While the rice pudding is cooking, place the white chocolate in a medium glass bowl and place over a small pot of simmering water to melt, making sure to stir frequently. You can also melt the chocolate in the microwave at 15 second intervals until melted and smooth. Place the colored sugar into a small bowl. Dip half of each fortune cookie in the white chocolate then into the colored sugar and place on a wax paper-lined sheet tray. Allow the chocolate to set in a cool place for about 30 minutes.
  • To serve, scoop the rice pudding into serving glasses, drizzle with the remainder of the coconut milk, and serve with an embellished fortune cookie.

COCONUT RICE PUDDING



Coconut Rice Pudding image

An easy Coconut Rice Pudding recipe

Categories     Milk/Cream     Rice     Dessert     Coconut     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

1 1/2 cups cold unsalted cooked rice
3 cups whole milk
1/2 cup well-stirred canned unsweetened coconut milk
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
Garnish: sweetened flaked coconut, toasted

Steps:

  • Simmer rice, milk, coconut milk, sugar, and salt, uncovered, in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring frequently, until thickened, about 40 minutes. Stir in vanilla. Serve warm.

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