Black Rice Pudding (黑米布丁)

Name: Black Rice Pudding (黑米布丁)
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Ingredients: 190 g Black Rice; 450 ml water; 350 ml Coconut Milk; 2 tablespoons Brown Sugar; 0.5 teaspoon Fine Sea Salt; 1 Mango; 2 teaspoons Caster Sugar

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.

TeaOranges

Prep10 min

Cook50 min

Total1 hr

Servings4

Difficultyeasy

ChineseGluten-FreeDessert

Ingredients

190 gBlack Rice
450 mlwater
350 mlCoconut Milk
2 tablespoonsBrown Sugar
0.5 teaspoonFine Sea Salt

1Mango
2 teaspoonsCaster Sugar

Instructions

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.