I've seen black rice pudding on menus at Warungs in Bali and have passed by a recipe for it on The Kitchen, which have both inspired me to take a shot at it. But I wanted to make the pudding a little different from what I've seen. Less sweet so it could be for breakfast or dessert, using straight up coconut cream, palm sugar, fresh vanilla beans, mint and mangos. The sweetness of the mango allows the pudding to be made a little less sweet but feel free to add more sugar if you'd like. —michael master
What You'll Need
water, 4 cups for soaking the rice overnight, and 4 cups or water up to the nail bed of your index finger for cooking the rice in, another cup is added later in the process of cooking
black sticky rice
vanilla bean pods
coconut cream, 1/2 cup added during cooking and 1/2 to dollop on top of each bowl
mint, chopped finely plus more for garnishing each bowl
cinnamon for garnish
Put 2 cups of black sticky rice in a large pot with 4 cups of water and let sit over night, or for at least 6 hours or so.
In the morning pour out as much of the liquid as you can without pouring out the rice and replace with fresh water up to the end of the nail bed on your index finger. Should be about 4 cups but it may differ a bit.
Bring rice and water to a boil and reduce to a simmer, continually stirring as to not burn the rice on the bottom of the pot closest to the flame.
When you notice that the rice looks less soupy and more oatmeal-like maybe after 30 minutes or so, add another 1 cup of water, the palm sugar, the fresh chopped mint, vanilla beans from 3 pods and continue simmering.
Cut up your mangos, pick your mint leaves for garnish, and ready your cinnamon and additional coconut cream to serve on top the rice.
After enough liquid has been cooking off/absorbed so that it again looks like a wet oatmeal, about another 10 minutes, you can add the 1/2 cup coconut cream, and continue stirring often.
Once the coconut cream has combined nicely and simmered for another minute or two to blend the flavors it's ready.
Serve in medium bowls with a sprig of mint, a dollop of coconut cream, fresh mango slices and a dash of cinnamon.