This sticky black rice porridge made with coconut milk, cream and sugar is a rich and creamy decadence with a sweet, fruity, floral scent that coats your mouth as if it were bathed in perfume and just one spoonful of this deliciousness is enough to give you the soothing feeling of relaxation and later a coolness in your stomach that is nothing but absolute bliss! It’s great for both breakfast and dessert and is incredibly delicious and divine with sweet ripe mangoes!
I couldn’t believe that black rice could naturally be so sweet, chewy, creamy and fragrant when cooked, and I was completely amazed when I tried it for the first time. That’s why I always keep it in my pantry so I can cook it whenever I feel like it.
About black rice
Black rice (also known as purple rice) belongs to the same species of rice called Oryza sativa, some of which are glutinous rice. Varieties include Indonesian black rice, Philippine balatinaw rice and Thai jasmine black rice. The bran husk (outermost layer) of black rice contains one of the highest levels of anthocyanins found in foods. The grain has a fiber content similar to brown rice and, like brown rice, has a mild, nutty flavor. Black rice is a deep black color and usually turns deep purple when cooked. Its dark purple color is mainly due to its anthocyanin content. (Wikipedia)
Rich in antioxidants, more than what is found in blueberries. Compared to other types of rice, it contains more fiber and less sugar. It is nutritious and completely gluten-free and can therefore be enjoyed by those on a gluten-free diet. For longer shelf life, black rice should be stored in an airtight container in a cool, dry place away from moisture. I throw in a few bay leaves to keep the bugs away so it stays good after a few years.
Ingredients:
1 cup black rice
1/2 cup 100% pure coconut milk
1/2 cup whipping cream/coconut cream
2-4 tablespoons sugar to sweeten as needed
1 cup freshly grated coconut
1-2 ripe mangoes
Instructions:
1. Soak the dark purple rice in water overnight and then rinse it several times until the water runs clear. Place in the Instant Pot and add 1 1/2 cups of water, or at least 1 inch, over the rice. Close the lid, turn the vent to the seal position and pressure cook for 10 minutes. When ready, run NPR for 10-12 minutes or until all steam is released and cover the Instant Pot.
2. The rice is perfectly cooked, it might be a little runny, about a tablespoon or two of water, which you can reduce by sautéing for 2 minutes. Do not stop stirring while frying the rice, otherwise it will quickly stick to the bottom.
3. While still hot, pour into a clean bowl, mix in 1/2 cup coconut milk and sugar and let cool. The coconut milk is quickly absorbed.
4. Slice the mangoes, grate the fresh coconut and keep ready.
5. Take a serving plate or bowl, add a dollop of sticky black rice, drizzle some whipped cream (optional), then sprinkle the coconut shavings on top, place the mango slices on the side, drizzle some more whipped cream on the mango slices and enjoy!
Notes:
1. It is better to soak the rice overnight to shorten the cooking time.
2. Using the instant pot also helps reduce cooking time significantly. In the Instant Pot it was perfectly done in 10 minutes, whereas with normal cooking it would have taken at least 30 minutes.
3. Use only 100% pure coconut milk like Aroy-D or other but without preservatives or guar gum. If it’s difficult to find a good brand that offers 100% pure coconut milk, extract it yourself by grinding the coconut and then straining the milk.
4. Enjoy the black rice porridge with sweet ripe mangoes.
Recipe
Black rice pudding with mango and coconut
Made with black rice, coconut, milk/cream and sugar, this sticky black rice porridge is a creamy decadence with a fruity floral scent enjoyed with sweet ripe mangoes – so delicious and divine!
Ingredients
- Ingredients:
- 1 cup Black rice
- 1 1/2 cups Water
- 1/2 cup Aroy-D thick coconut milk
- 1/2 cup Whipped cream/coconut cream
- 2-4 tbs Sugar to sweeten as needed
- 1 cup freshly grated coconut
- 1-2 ripe mangoes
Instructions
-
Instructions:
-
Soak the dark purple rice in water overnight and then rinse it several times until the water runs clear. Place in the Instant Pot and add 1 1/2 cups of water, or at least 1 inch, over the rice. Close the lid, turn the vent to the seal position and pressure cook for 10 minutes. When ready, run NPR for 10-12 minutes or until all steam is released and cover the Instant Pot.
-
The rice is perfectly cooked, it might be a little runny, like a tablespoon or two of water, which you can reduce by sautéing for 2 minutes. Do not stop stirring while frying the rice, otherwise it will quickly stick to the bottom.
-
While still hot, pour into a clean bowl, mix in 1/2 cup coconut milk and sugar and let cool. The coconut milk is quickly absorbed.
-
Slice the mangoes, grate the fresh coconut and keep ready.
-
Take a serving plate or bowl, add a dollop of black sticky rice, drizzle some whipped cream (optional), then sprinkle the coconut shavings on top, place the mango slices on the side, drizzle some more whipped cream on the mango slices and enjoy.
Notes
1. It is better to soak the rice overnight to shorten the cooking time.
2. Using the instant pot also helps reduce cooking time significantly. In the Instant Pot it was perfectly done in 10 minutes, whereas with normal cooking it would have taken at least 30 minutes.
3. Use only 100% pure coconut milk like Aroy-D or other but without preservatives or guar gum. If it’s difficult to find a good brand that offers 100% pure coconut milk, extract it yourself by grinding the coconut and then straining the milk.
4. Enjoy the black rice porridge with sweet ripe mangoes.
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