How to make Black Rice Pudding
400g Glutinous Black Rice
2 blocks (4oz) palm sugar
1 tin (400ml) coconut cream
2 – 3 cups filtered water
- Place the rice in a medium pan. Wash the rice using your hands in water twice then drain. Put 2 - 3 cups of filtered water or just enough to cover the rice in the same pan, cover and soak overnight. Do not throw the water after soaking as you will only throw away some of the goodness just bring it to boil for 15 – 30 minutes in medium heat or until it is tender but still firm.
- When it is tender, put the coconut cream and palm sugar and simmer for another 15 – 20 minutes stirring it occasionally. It is ready when it started to get thicker and creamier then serve.
- You can buy organic ingredients if you want to take it to another level.
- Find a cream which has 70% coconut with no preservatives.
- Whilst stirring the rice, bring your full attention to what you are doing (in other words stay present). The pudding will taste better and will have a certain quality to it which is hard to describe.
- You can sprinkle it with flaked coconut or any of your favourite nuts/seeds or fruit. You can also experiment with it – sky is the limit to your imagination.
- This pudding is best served warm. You can have it for breakfast.
- Glutinous black rice is gluten free. It is only called glutinous because it is sticky like glue due to its starch content.
From a nutritional point of view, it is high in protein, vitamin E and K. It has different types of anti-oxidants which may have cardio protective health benefits. One of them is called C3G (Cyanidin 3-Glucoside). It is the purple coloured pigment in the rice which can also be found in other fruits and vegetables. C3G can change the gene expression for fat metabolism from storage to usage. So instead of storing your fat you will use it - so it is also good for weight management.
Warning: It is yummy yum yum!!