Comments on: Black Rice Pudding with Coconut Milk

By: Maddie

Maddie — Wed, 04 Oct 2023 11:17:29 +0000

Soooo good. The rice had such great chewy texture and the coconut milk slush was super refreshing. Reminded me so much of my childhood!

By: Clare

Clare — Wed, 15 Apr 2020 16:53:31 +0000

In reply to Maggie.

Thank you, Maggie!

I did not soak; I only rinsed briefly. However, I will try changing the water ratio to see if I can get it right like yours. 🙂

My rice came out like a good steel-cut oatmeal: just-cooked, with lots of bite and texture in the grains. However, I wanted more of a pudding like I’ve had in Hong Kong dessert shops. I’m just not sure what direction to go in- if I need to add more water, or soak more, or something else.

By: Maggie

Maggie — Wed, 15 Apr 2020 14:54:13 +0000

In reply to Clare.

Hi Clare, did you soak the rice before cooking? I wouldn’t soak it if you use the brown rice setting.
Also the black rice usually requires a different water ratio. If you find your rice comes out too soft, you can play with reducing the water quantity as well.
And yeah you can definitely try with the regular white rice setting. That would help!

By: Clare

Clare — Tue, 14 Apr 2020 16:08:41 +0000

Hi, Maggie! I tried this recipe at home, but my rice ended up fluffy and not like the glutinous pudding I wanted . Perhaps it’s because I used the setting for “brown rice” on my rice cooker? I was worried that the grains would be harder than traditional white rice and needed the extra time to cook, like their brown-hulled brethren. Will dutifully try this again some other time with the “white rice” setting, but wanted to ask to see if you had other recommendation first!

By: Dennis Bird

Dennis Bird — Thu, 05 Oct 2017 11:35:52 +0000

Maggie
I love just black rice in coconut milk, no sugar no salt just mix the cooked black rice with coconut milk then let it set in the fridge. When I serve it I just drizzle some honey over it
You could add nuts or fruit but I love it just plain, although I do sometimes add some young coconut meat in with it.

By: Maggie

Maggie — Thu, 19 Mar 2015 15:46:41 +0000

In reply to dee.

I haven’t tried out maple syrup or agave nectar with this dessert yet, but I think agave nectar (the one with lighter color) works better. Maple syrup has a special fragrant that I’m not sure it goes well with the coconut milk. Do let me know if you tried out this recipe! Really want to know how the sweetener works out 🙂
Happy cooking!

By: dee

dee — Thu, 19 Mar 2015 14:58:33 +0000

I really think this sounds delicious! Going to have to try it. I typically sweeten with pure maple syrup or agave nectar. Do you think swapping one of these out for the sugar would work just as well?

By: Maggie

Maggie — Wed, 22 Oct 2014 09:29:04 +0000

In reply to Nami | Just One Cookbook. You should definitely try out this one! I think it shares some similarities with Japanese dessert, buy using fruits and sticky rice. Hope you'll like it :)

By: Maggie

Maggie — Wed, 22 Oct 2014 09:26:44 +0000

In reply to Lokness @ The Missing Lokness. Interesting! Seems like Honeymoon dessert is very popular around the world. They are quite expensive here, and actually most of the things are so easy to cook at home. Will try to cook more of their dessert in the future :)

By: Maggie

Maggie — Wed, 22 Oct 2014 09:22:42 +0000

In reply to Meggan | Culinary Hill. Yeah, sometimes I'm amazed that people have such different eating habit! Black rice is really tasty and great with sugar. Hopefully you'll like it :)