This delish dish, topped with tropical fruits and shaved coconut, will leave you with one question: can anything this easy be good—and good for you? Actually, yes. Much of this pudding’s nutritional power comes from black rice, which has more protein and fiber than any other rice (take that, jasmine!). Plus, it has the highest amount of antioxidants.
If you’re not feeling fancy, this pudding is delicious topped with orange segments, sliced banana and toasted almonds instead of some of the more exotic fruits.
Forbidden Thai Pudding
Ingredients
- 1 cup black rice
- 1 cup long-grain Thai sticky rice or sushi rice
- 2 - 14 oz cans coconut milk
- 1/2 cup coconut sugar
- 1/4 tsp sea salt
- 1/2 tsp vanilla extract
- Tropical fruits like kiwi, star fruit, passion fruit and red papaya, for garnish
- Toasted coconut flakes or unsweetened shredded coconut, for garnish
Nutrition
Per serving:
- calories228
- protein3g
- fat16g
- carbs19g
- sugars3g
- fiber1g
- sodium60mg
Directions
01
Place black and Thai sticky rice or sushi rice in large container and cover with 3 inches of cold water. Soak for 8 to 24 hours. Drain and place in fine-mesh strainer lined with cheesecloth. Place in double boiler or over large pot of boiling water. Be sure strainer is not touching the boiling water.
02
Cover and steam for about 35 minutes over boiling water, or until rice is shiny and tender to the bite but still has a little crunch.
03
Meanwhile, place coconut milk, sugar and salt in saucepan. Stir over medium-high heat just until sugar is dissolved. Stir in vanilla. Cover and reduce heat to very low. Stir occasionally.
04
When rice is fully cooked, transfer to large bowl and break up grains with fork. Immediately pour 2/3 of the warm coconut milk mixture over top and fold in to mix thoroughly. Set remaining milk aside. Cover rice with clean kitchen towel and set aside at room temperature for 30 minutes to 3 hours to soften rice.
05
To serve, spoon rice into little dessert bowls. Pour a little of the remaining coconut milk mixture over top. Garnish with assorted tropical fruit and coconut.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
