Black Rice Pudding
黑米布丁
For anyone that likes coconut, this dessert is a must. It tastes like it’s taken hours to pull together, when in fact, it’s only a couple of ingredients simmering on the hob. Sweet but not sugary, creamy without cream, fresh without citrus, this dessert shows off the power of the humble coconut.
This is not a traditional Chinese recipe, but it can use entirely Chinese ingredients: black Forbidden Rice from Zhejiang, coconut milk from Hainan and the best mangos from Yunnan.
Serves 3-4
Ingredients
For the Rice Pudding:
190g black rice
450ml water
350ml coconut milk
2-3 tablespoon brown sugar (depending on taste)
½ teaspoon salt
For the Mango Compote:
1 mango
2 teaspoons caster sugar
Method
1. In a medium saucepan add the rice, water and coconut milk. Bring to the boil on a medium heat, and then reduce to a simmer for about 50 minutes, or until rice is soft. Black rice will still have quite a firm bite.
2. Meanwhile, peel and cube the mango. Add to a small pan with the sugar and simmer on a low heat for 15-20 minutes. For the first 5 minutes, keep a lid on the pan and then remove. Stir the compote regularly. Set aside.
3. For the last 15 minutes of the rice pudding, adjust the liquid if required. Add a bit more water or coconut milk if the pudding is looking overly dry. Add the sugar and salt and taste.
4. Simmer for another 2 minutes. I like quite a loose pudding, but simmer for a bit longer if you want it firmer.
5. The pudding is best served warm, rather than hot. Spoon the rice pudding into small bowls and top with the mango compote.
