Ingredients
1 cup/200 g black rice, cleaned
¼ cup/50 g sushi rice, cleaned
4 ½ cups/1 L water
¾ cup/150 g packed brown sugar or jaggery
1 tsp ground green cardamom
1 ½ cups/360 ml unsweetened coconut milk
Zest of 1 lime
½ cup/50 g unsweetened toasted coconut
Instructions
- Rinse the rice and soak them in a large bowl with enough water to cover them by 2 in/5 cm. Soak overnight. The next day, discard the soaking water.
- Add the rice and 4 cups/960 ml of water to a large saucepan and bring to a boil over medium-high heat. Reduce to a simmer, cover the pan loosely with a lid, stir often to prevent the rice from sticking and burning, and cook until the rice is tender, 25 to 30 minutes. Remove from the heat. Transfer 2 cups of the cooked rice and ½ cup/120 ml water to a blender or food processor, and pulse until smooth and velvety. If it needs help to move, stop the blender, stir in a few more tablespoons of water, and blend. Pour the liquid back into the rice. Add the brown sugar and cardamom to the rice mixture. Cook over low heat until the sugar is dissolved, occasionally stirring to prevent scorching. Remove the saucepan from the stove and pour in 1 cup/240 ml of coconut milk. Taste and add more sugar if needed.
- Serve the rice pudding warm or cool, topped with fresh lime zest and toasted coconut, and with the remaining ½ cup/120 ml coconut milk on the side.
Notes
- Both types of rice can be soaked together or separately; it won’t make a difference.
- My favorite brand of coconut milk is Aroy-D, the smell is heavenly. For a richer texture, reduce the volume of coconut milk to ½ cup/120 ml and add 1 cup/240 ml of coconut cream.
