Sunday, June 13, 2010

Black Sticky Rice Pudding

Our June Cooking Club theme was an evening focused on the cuisine of Singapore.  Singapore's food culture is a reflection of their diverse culture of Chinese, Indian, Indonesian and English. This evenings meal allowed us to explore their complex and flavorful cuisine.

One of the dishes highlighted this evening was a dessert prepared by our friends and cooking club members Robert and Heidi.  They used black rice, to prepare this rich tasting rice pudding.  The rice has a strong nutty flavor, and is traditionally eaten by itself, and not combined with fruits.  However, the grilled pineapple served along side this black rice pudding provided a mildly sweet contrast to the natural nutty flavor of the rice.

Two methods could be used to prepare the rice.  In this version the boiled method was used.  To enhance the depth of flavor additional sugar and cardamom was added to the rice.



Black Sticky Rice Pudding
Serves 8
Recipe compliments of Robert and Heidi Butler

Ingredients:
2 cups whole-grain black sticky rice, sweet rice or glutinous rice
2 cups, or 1 can, coconut milk
1/2 cup sugar
1 teaspoon cardamom (optional)
1/2 teaspoon salt
2 tablespoons toasted sesame seeds and/or toasted unsweetened shredded coconut (optional)
Mint leaves (optional)

Directions:
Measure the rice into a bowl; run your fingers through the rice and check for any pebbles or other noticeable impurities.  Rinse the rice a few times until the water clears.  Cover with at least 2 inches of water and allow to soak 4 or more hours, or overnight.  The grains will absorb water and grow in size.

When ready to cook, drain the rice and place in a heat-proof bowl with room enough for the rice grains to expand about a third more than its uncooked bulk.  Add a small amount of boiling water, just enough to barely cover the rice grains.  Place the bowl on a steamer rack and steam over medium heat about 30 to 40 minutes.  If you do not have a steamer, use a large pot in which the bowl fits.  Place trivet on the bottom along with 2-3 inches of water.  bring to a boil.  Balance the bowl with the rice on the trivet and add hot water to the rice.  Cover and steam.  Steaming the rice with a small volume of water will leave the top layer of grains intact, retaining a chewy texture which pops in your mouth like nuts.  If you wish the rice to be softer, add more water to the rice.

While the rice is steaming, make the coconut sauce by heating the coconut milk, sugar, cardamom and salt together in a saucepan.  Stir to dissolve the sugar and salt and blend the sauce until smooth.  Keep warm.

When the rice is cooked and while still hot, add about half of the sauce or enough to throughly coat the rice.  Stir and mix well.  The rice should be wet but not swimming in sauce.  Let stand 15-20 minutes to allow for flavorings to be absorbed.  Reserve the remaining sauce for spooning over the rice before serving.

For a wetter pudding like texture, the rice may alternatively be cooked by boiling, the same way as you would regular rice.  Use 2-1/2 to 3 cups water to each cup of rice.  Bring to a boil.  Reduce heat to simmer and cook partially covered until the grains are cooked and surrounded by a thick sauce, stirring occasionally to prevent sticking and burning.  Add sugar to sweeten to your liking.  Stir well, cover and place on the lowest heat setting for another 5-10 minutes.  Make the sauce less sweet but more salty for contrast with the already sweetened rice.  When ready to serve, dish the rice into individual serving bowls.  Serve warm or at room temperature.

Enjoy!

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42 comments:

Jen_from_NJ said...

Your cooking club sounds like so much fun. What a great way to explore different cuisines! I have been using coconut milk more and more - I would like to give this rice pudding a try.

buffalodick said...

I've never had black rice...striking in appearance!

Joanne said...

Love the new look! That header is so pretty.

I love rice pudding but I've never had this kind. This needs to be fixed. Immediately.

Nisrine@Dinners and Dreams said...

I've never seen black rice pudding. It looks cool on the plate:)

Lyndsey said...

I did see some black rice at Whole Foods. I didn't buy it yet because I wanted to see some recipes first. This one looks very good!

Barbara said...

I adore sticky rice, Velva, but don't think I have ever seen a black sticky rice pudding. Looks interesting on the plate and love the caramelized pineapple!

Angie's Recipes said...

Never had black rice pudding...maybe I can serve this in Dragon Boat festival.

T.W. Barritt at Culinary Types said...

Oh, I had something like this at a great restaurant in Portland, OR. It's nice to have a recipe to try this out.

Sandi said...

that looks very interesting Velva....I never heard of black rice before...looks quite good!

Lazaro Cooks! said...

Love the look of the dish. The use of black rice is inspired. Great rice pudding.

Cheers!

Pam said...

It sounds and looks delicious! Bet that cooking club is great fun too!

Anncoo said...

This is very creative and looks delicious! We used to cook black glutinous as dessert soup and add coconut cream on top.

pierre said...

this is very original congratulations !! Pierre

Maria said...

I've never used black rice but it looks so exotic and unique! This sounds like a great recipe.

Julie said...

Wow that's impressive! Very nice :)

Chef E said...

Oh this is going on the list of 'to make', hubby so enjoyed my apricot sticky rice, I know he would love your version. Love the cooking club idea, wish I could get one going here! My trainer loves it when I come in, he cooks and all we do is talk about it while I work out! LOL

Chow and Chatter said...

this looks great I just got some black rice yum

Raina said...

This is very different. I have never seen this before. It sounds wonderful:)

Ana Powell said...

Even yesterday I was talking to a friend about this dish.
Very delicious ♥

Julie said...

I've never had black rice! I love tasting foods from other cuisines! This would be such a fun dessert!

Faith said...

Your cooking club sounds like so much fun! What a great dish to try!

Chef Aimee said...

WOW! This looks so delicious and what an amazing presentation as well! I love the flavor cardamom gives to desserts...sometimes I even brew it with coffee!

Chanel11 said...

I love the idea of a cooking club! Your rice looks so gelatinous and yummy

All Our Fingers in the Pie said...

Wow, this is very exotic. I have never had black rice. The coconut cardamom flavours are so good.

Laura in Paris said...

What an accomplished cook you are! Congratulations!

Cathy said...

Sticky rice with mangoes is one of my favorite rice dishes and I know I would like this recipe as well. I saw black sticky rice in the Asian markets but didn't know how to prepare it. Thanks for sharing this, Velva. I can't wait to try it.

Kim said...

Sounds like you had a wonderful evening filled with new and exotic recipes and great friends. The black rice pudding sounds fragrant and delicious. Love anything with cardamom!

Adventures in Domestic Cooking said...

Black Rice and Coconut Milk?! Wow!!

The Rowdy Chowgirl said...

I wish I had a cooking club! It sounds like so much fun.

theycallmejane said...

What a great idea! A cooking club. Wish I lived closer!

Ivy said...

Thank you for passing from my blog. A very unique and delicious looking dessert, I would sure love to try it!

Bridgett said...

Wow, this is incredibly unique and definitely one I would love to try. Great recipe.

Marguerite said...

I'm a rice lover and this dish looks fabulous! And with the coconut milk and pineapple, it would have to be totally delicious! And the cooking club sounds like a lot of fun, too!

5 Star Foodie said...

This pudding sounds amazing with black rice and coconut milk, very unique!

Heavenly Housewife said...

That black rice makes an exotic dish all the more dramatic. Beautifully done!
*kisses* HH

Stella said...

Hey Velva, I almost never see black or forbidden rice here in the markets. This sounds like such a wholesome sweet though. I'll keep my eye open for it!

We Are Not Martha said...

Whoa! I love rice pudding, but I've never seen anything like this. It looks absolutely exquisite. Is black rice the same as forbidden rice? I saw that in my grocery store the other day and was intrigued.

Sues

D. @ Outside Oslo said...

How interesting. Coming from a Norwegian family, rice pudding was a big thing growing up, but it was always made with white rice and served with raspberry sauce. How fun to learn about a different type of rice pudding from a different culture!

3 hungry tummies said...

Love your take on the sticky rice dessert!

Eliana said...

I just love the nutty flavor of black rice. I'm sure it will taste great in a pudding.

Dishesdone said...

That looks great! I never had black rice, but it looks really good and very interesting!

The Japanese Redneck said...

Looks fantastic.

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