Black Rice, White Sauce

By • February 8, 2010 • 19 Comments

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Author Notes: I was lucky enough to live next to a Malaysian grandmother who made an authentic version of this black rice porridge. It is simple to make, but complex in flavor, texture, as well as striking in color. It's worth the effort to hunt down these ingredients. I've tried to substitute and it just ain't worth it after you've had the real thing. My version adds some crunch from shaved coconut and toasted almonds. monkeymom

Serves 4

Black Rice

  • 1 cup Black Rice (also known as Forbidden Rice)
  • 3 -4 cups water
  • 1 golf ball size piece of palm sugar (can use 3-4 Tbsp brown sugar)
  1. Bring rice and 3 cups water to a boil. Simmer for 30-45 minutes with top off of pot. The water will become deep purple/black.
  2. When almost all liquid has absorbed, check rice for doneness. It should have a little chew to it, but not too much. Think risotto.
  3. Add palm sugar and another 1/2 cup water. Bring to boil to dissolve sugar. The mixture should become glossy and thick.
  4. Once the sugar has dissolved, taste. Add more sugar if necessary (should be very sweet).
  5. Turn off stove and cover pot. Wait at least 15 minutes.

White Coconut Sauce

  • 1/3 cup lite coconut milk
  • 1/8 teaspoon salt
  • 1/4 teaspoon sugar
  • shaved unsweetened coconut (untoasted)
  • toasted sliced blanched almonds
  1. Mix coconut milk, salt, and sugar. The saltiness of this topping goes great with the sugary porridge.
  2. Check porridge - taste for your desired level of sweetness and thickness. Adjust with more sugar or water if needed.
  3. Spoon porridge into small bowl. Add white coconut sauce and sprinkle with almonds and shaved coconut.
  4. Add more sauce and crunchy things as you eat.
  5. This can be eaten hot or cold, for dessert or breakfast.
Jump to Comments (19)

Tags: breakfast, Desserts

Comments (19) Questions (0)

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Bike2

about 4 years ago Sagegreen

Love forbidden rice!

Monkeys

about 4 years ago monkeymom

Isn't that the coolest name?

Artdecowoman-main_full_green

about 4 years ago QueenOfGreen

Dessert tonight! Thanks! (Although I admit, and went and threw all caution to the wind and toasted my coconut too.)

Monkeys

about 4 years ago monkeymom

Hi QueenofGreen! I really dig the very slightly salty sauce and crunchy nuts and coconut, I hope you like it too!

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over 4 years ago solmstea

This is one of my favorite dishes. You can also try it with Thai black glutinous rice (I usually do half black glutinous rice and half sweet mochi rice). But I think it would also be good with wild rice! You'd just have to be sure not to cook it so long that splits apart. The nicest thing about this dish is bursting through the skin of the black rice to the soft interior.

Monkeys

over 4 years ago monkeymom

I love it too. It would definitely be interesting to try it with wild rice!

Badgerlogo4col

over 4 years ago BadgerBakery

Just tried it, on a wintry DC day with about 3 feet of snow outside, getting ready to shovel. Cooked the rice last night and re-heated in the microwave this morning. The rice is a nice texture, good contrast with the crunchie toppings (I toasted the coconut too, contrary to instructions.) A little sweet for me--could work equally well as dessert. Nice change from oatmeal.

Monkeys

over 4 years ago monkeymom

I'm so glad you tried it...I hope it had enough omph to get you through your shoveling. I love your badger logo!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yum. I'm going to look for black rice next time I'm at the Asian Supermarket.

Profile

over 4 years ago lastnightsdinner

Wow, beautiful!

Ap5

over 4 years ago ying

I grew up eating this for dessert - oh, it's wonderful! Love the addition of almonds.

Monkeys

over 4 years ago monkeymom

How lucky you were! I only discovered it a few years back thanks to my neighbor, who was always cooking delicious smelling food. I really looked forward to the block parties we had so we could taste her food.

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over 4 years ago SaySchwartzAndBeSure

It looks like black long grain sticky rice. We call it Thai rice. You soak it for 4 hours in water, drain, add just enough boiling water to cover and steam over med. heat for 30 min
This is the only Black rice I know of. Is it the same?

Monkeys

over 4 years ago monkeymom

Hi there! The packaging on my rice says "Black Rice" (purchased at a Korean grocery store) and "Chinese Black Rice" (purchased at a fancy gourmet food store). I've also seen Forbidden Rice at Whole Foods. I haven't tried the Thai Rice but would think it would be very close and delicious as well. I love the Thai Sticky Rice with Mango...yum.

Hollyworton200

over 4 years ago Zahirah

Mmmmmmmm...sticky rice with mango. Yum!

Hollyworton200

over 4 years ago Zahirah

This is gorgeous. I highly doubt I can get black/forbidden rice where I live...I wonder if it would be good with wild rice?

Monkeys

over 4 years ago monkeymom

Hi Zahirah. It would be worth a try...and I'll bet it would still be very tasty. I'd suggest maybe mixing the wild rice with sweet rice (glutinous rice, the really fat short grain type?). It might help give it the starchy goo that I don't typically associate with wild rice.

Hollyworton200

over 4 years ago Zahirah

I'll have to make a trip to Chinatown next week and see what I can find. That's the only place in Buenos Aires I can imagine finding it. Can't wait!

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over 4 years ago lastnightsdinner

Zahirah, I've had luck finding black rice at Italian markets, so that's another source you might try.