Black Rice Pudding
INGREDIENTS
INSTRUCTIONS
-
- Soak the rice overnight or at least 6 hours.
- Wash the rice 3-4 times or until the water runs clear.
- Add the rice and 1.5 cups of water and a pandan leaf to a pan.
- Set the pan over medium heat and bring the water to a boil.
- Once the water starts boiling, set the heat to low, cover with a tight lid, and cook for 25-35 minutes or until all the water evaporates and the rice is fully cooked.
- Remove the pandan leaf.
- Add 3/4 of the coconut milk, jaggery powder, salt, and cardamom powder and cook until it thickens. Taste and adjust the sugar if required.
- It can be served warm or cold. Let it cool down or refrigerate before serving with a garnish of coconut milk.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 276kcal
- % Daily Value *
- Total Fat 2.6g4%
- Saturated Fat 2.1g11%
- Sodium 366mg16%
- Potassium 22mg1%
- Total Carbohydrate 60g20%
- Dietary Fiber 2.2g9%
- Sugars 37g
- Protein 2.4g5%
- Vitamin A 7 IU
- Calcium 19 mg
- Iron 9 mg
- Vitamin D 5.01 IU
- Vitamin B12 26 mcg
- Manganese 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes and Tips
- If you wish to substitute Jaggery Powder with brown sugar, white sugar, or palm sugar, add a lesser quantity first, taste it, and adjust the quantity accordingly. I do like my desserts to be mildly sweet, so you can add more or less sugar to suit your palate.
- The rice to water ratio is 1:3, for 1 cup of rice use 3 cups of water.
Gluten Free, Vegetarian, High Protein, Low Carb
