My inspiration for this recipe is an Indonesian black rice pudding, which was specially requested by a friend a few weeks ago. She’s always had a sweet tooth, so it was not a surprise that she fell madly in love with the rich sweet rice pudding while her recent stay in Bali. Since I am also a fan of the dish myself I decided to give it a go, but with a little bit of twist.
I know the traditional (or conventional) version of rice pudding is already incredible, but this seems to be too good an opportunity to miss out on adding some my favorite spices and nutty flavors. I am also adding tangy raspberries, which I personally like to pair with rich flavored dessert, but tropical fruits such as mango, pineapple or banana will also work well with the pudding. This dessert is dairy-free and if you want a vegan version you can use agave nectar instead of honey.
- Prep time: 8hrs for soaking rice
- Cooking time: 35-40mins
- Serves: 4
- 1 cup. black glutinous rice
- 1 cinnamon stick
- 1/2 tsp. sea salt
- 1 1/2 cup. water
- 1 1/2 cup. unsweetened coconut milk for cooking
- 5-6 tsp. unsweetened coconut milk for garnish
- 1 vanilla bean or 1 1/2 tsp. vanilla extract
- 1 cup. unsweetened almond milk
- 2 whole cloves
- 3 tbsp. pure honey (agave nectar for vegan version)
- handful of almond flakes
- handful of raspberries or fruit of your choice
Soak black rice overnight for about 8 hours. Rinse and place it in a pot with a cinnamon stick, sea salt, 1 1/2 cup of water and coconut milk (3 cups of liquid in total).
With a sharp pairing knife, halve the vanilla pod lengthwise and scrape the seeds out. Add the seeds into the pot, set aside the pod for later. If you don’t have a vanilla pod, you can use 1 teaspoon of vanilla extract instead.
Bring the rice to a boil and turn the heat down to low for a gentle simmer. Cover and cook for 30-35 minutes stirring occasionally to make sure the rice won’t stick. Most of the liquid should be absorbed at the end.
When the rice has been cooking for 20 minutes, bring 1 cup of almond milk to a boil with a vanilla pod (or 1/2 teaspoon of vanilla extract), cloves and honey in a separate pot. Turn off the heat after boiling for a minute, and let the spices infuse until the rice is cooked.
Remove cloves and vanilla pod, mix warm almond milk with cooked rice. Simmer over a medium heat for 3-4 minutes stirring gently.
Serve the rice pudding with final garnish of coconut milk, almond flakes and raspberries.
11 thoughts on “Dairy-free coconut black rice pudding with almonds and raspberries”
The raspberries looks so fresh and pairing with black glutinous rice is certainly interesting! I must try 🙂 thanks for sharing
Thanks 😉 I am still thinking about your mouthwatering Yakitori here..!!
This looks really, really beautiful and delicious! Saving this to try later!!
Thanks Charlotte 🙂
Very interesting … mounth watering dish Too.
Can I use white glutinous rice instead of black ?
Thanks! I don’t see why not. Thai Mango sticky rice is often done with white glutinous rice. It should work just fine. Let me know how it goes.
Wow, how interesting! I’ve never seen black rice pudding before!
Thanks Sabrina! I hear it’s very popular dessert in Indonesia 🙂
[…] East Asian ingredients (I need to use leftover coconut milk from the rice pudding I made for my previous post ;-)) and a little bit of Korean flavor. This dish is mildly spicy but if you want to add some […]
[…] pot curry (not much washing up!) mainly with South East Asian ingredients (I need to use leftover coconut milk from the rice pudding I made for my previous post ;-)) and a little bit of Korean flavor. This dish is mildly spicy but […]