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Aug
14
Thai Black Rice Pudding
August 14, 2007 |
Black rice, or forbidden rice as it is sometimes known, is a nutritionally dense grain, rich in iron and phytonutrients. It is also a beautiful grain, turning a deep purple when cooked. More about it HERE.
Since it is very glutinous, it is perfect for recipes like risotto and rice pudding.
Sticky Black Rice Pudding is a cherished dish in Southeast Asia. It is commonly eaten for breakfast in Malaysia as Pulut Hitam (Sticky Rice) or Bubur Pulut Hitam (Bubur = Dessert), topped with a drizzle of coconut cream. (See this version @ Lex Culinaria)
In Thailand, it is called Khao Niow Dham (Khao = rice, Niow = sticky, Dham = black), and eaten topped with coconut milk/cream and toasted sesame seeds.
There’s also a white sticky rice pudding served with mango called Khao Niow Mamong (Sticky rice with Mango).
Thai restaurants in the U.S. combine the two concepts and serve a black sticy rice pudding with mango cubes/sauce/or sorbet (very rarely mango icecream - this is usually a vegan dessert).
We tried to recreate that and were immensely pleased with the results. The gorgeous shade of purple is a real feast for the eyes.
The use of Pandan leaves (bai toey / daun pandan) lends this dish a unique flavour and aroma. Pandanus or screwpine is called ‘kewra‘ in Hindi. These sword-shaped leaves are available fresh or frozen in Southeast Asian grocery stores. (See PIC). Kewra essence (available at Indian grocers) is an acceptable substitute. We used dried pandan leaves.
Some recipes use tapioca starch or cornstarch as a thickening agent. Traditionally, the sweetener used is palm sugar. We used jaggery. This dish is only mildly sweet.
Thai Black Rice Pudding with Mango Sauce
Ingredients:
1 cup black rice soaked in 5-6 cups of water for 7 hours or overnight.
2 pandan leaves (or a drop of kewra extract)
**if you have neither, use vanilla extract
a pinch of salt
palm sugar or jaggery, powdered (between 1/2 and 3/4 cup depending on taste)
1 cup coconut milk (we used low-fat)
for the mango sauce:
3/4 cup mango cubes
1. Drain the rice, but keep the water. It will be a purple colour. Measure out 3 and 1/4 cups. Add salt and pandan leaves.
2. If using a pressure cooker, let it come to pressure, then reduce the heat to the lowest gas mark and simmer for 30 minutes. Turn the heat off. Let the pressure subside.
If you’re not using a pressure cooker, bring to a boil, then cook on very low heat until the rice is soft.
3. Remove the pandan leaves. Add the coconut milk. Let it come to a boil again, add powdered palm sugar or jaggery, then lower the heat and simmer until the whole mixture comes together as a thick, creamy mass. It took us almost an hour. It will thicken a bit more on cooling.
**Use 1 tbsp. cornstarch towards the end if you need help thickening it. We didn’t.
4. Puree fresh or frozen mango cubes to a smooth consistency.
5. Chill the pudding, top with mango sauce, and serve. (Traditionally it is topped with coconut cream or thick coconut milk and toasted sesame seeds.)
How to cook Black Rice
Burmese-style Black Rice
Black Rice Pudding (Dairy Version)
Black Rice Payasam
Coconut Black Rice Pudding (Vegan)
This popular breakfast dish from Malaysia and Thailand is our entry for Glenna’s Ethnic Breakfasts event @ A Fridge Full of Food. It is part of Weekend Breakfast blogging, started by Nandita @ Saffron Trail.
This dish is being sent to dear Sharmi @ Neivedyam for Jihva for Rice - an event conceived by Indira @ Mahanandi.
black-rice, Coconut, coconut-milk, forbidden-rice, Jaggery, Malay, Mango, mango-sauce, palm-sugar, Pandan-leaf, Rice, Sticky-rice, Thailand, vegan recipes, vegetarian recipes
Wow! that’s a beautiful pic. How did u manage to make the star shaped mango thingie?:secret: Every single post of yours has so much info.
BTW, I made your 3 minute thai red curry the other day. :yes:
we used a spoon to put some mango sauce on the pudding, and a toothpick to shape it. so could you make the red curry in 3 mins?
Hi Bee! great entry. Looks amazing. Never tried wild rice. I will give a try soon. Thanks for sharing. :dance: ;;)
jyothi, thanks. this is black rice, which is different from wild rice, which is not rice at all, but a type of grass seed. it just looks like rice. - b.
IS that mango in the middle? I thought star fruit. what a yummy looking pudding. they also make this pudding in the chettinad style for festivals. I had it at a friend’s. you pic is making me to buy some black rice.
Great pic
Hey bee, this looks so good, I have never tried black rice.. the pic and especially the mango sauce spread in star shape looks so good!
Oh my, that looks gorgeous! You have show-cased yet another ingredient that I have yet to try.
That picture of the black rice is so great! I took mine in the night, so I settled for a small pic in my post.
My pandan bush just died - I feel so bad - it was thriving and giving rise to other little bushes - and within five days it went from green to straw, the entire thing. Not sure why. I know kewra too - it is much, much stronger - though they come from the same family! Or maybe the essence I’ve seen is very concentrated.
Black pudding looks evil and delicious! ;;)
I love that picture.
What a beautiful shade of purple. I have seen this rice in the bulk section, never knew how to cook it. Terrific job you did by maintaining its authenticity.
try it to make regular payasam or risotto. it’s a yummy rice. - b.
Awesome presentation! Any recommendations on where I can find this rice? Thanks!
any chinese or thai store. there are varieties of black rice, though. look for the type that says ‘forbidden’, ‘purple’ or ’sticky’ rice. - b.
sounds interesting! never seen black rice! as always pics are wonderful!
Great pics, as usual. One of my very good friend, originally from Cambodia, had made a similar black rice dessert. It is supposed to be very very healthy. Thanks for sharing!
I used to devour this when I first came here since it was so frequently served at any functions or parties…… now I just turn my face to it….. its become an over dose for me
Though I wouldn’t mind if its presented so beautifully. ;;)
ooh.. this is still one of my favorite payasams.i jsut love the taste and color. I have had the sticky rice with mango, but never tried it with this pudding. nice photo!!
Woooo hoooo! And look at the perfect mango star!! ;;)
I’ve been meaning to make this ever since a good friend sent me some of that pretty black rice…looks like a lot of work though. Maybe while doing other things in the kitchen…
What a rich black colour , loved the picture
:yes: :dance: Where are your other smilies ?
I can see them now :yes:
wow lovely presentation Bee, just had it for lunch too :)!
Thai sticky rice is one of our favorites! Thank you dear friends, for this lovely sweet—
the color in your photo reminds me of a different time when I was a single parent, and I bought this rice at a very affordable price at a SE Asian family grocery. I’d never seen or heard of it before, but the price was right.
The first time that I cooked it, I lifted the pot lid, and my then-toddler-now-teenager exclaimed, “Look! Chocolate rice!”
After that, I would have loved it even if it hadn’t been such wonderfully good eats!
I like sticky rice pudding and yours looks fabulous. I love the presentation with the mango sauce.
hey never heard of black rice… nice pudding recipe… will go black rice hunting at our that/chinese stores… although i’ve never seen them here…. great recipe
u guys rock ! how do u manage to come up with such amazing posts …..”everytime” ????
What a great entry for JFI Rice… :bow: :bow: :bow: :bow:
Beautiful! Thanks so much for participating in breakfast blogging this month.
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