This is sooo yummy. Excellent comfort food and you could easily substitute white rice for the black that I’ve used here. Just to clarify, I did not use the black wild rice that’s long and skinny. I picked up a bag labeled Korean Black Rice at my local Japanese grocery. It’s a short grain, very sticky and somewhat purple when cooked.
Yeah, it looks like refried black beans in the photos but you’ll notice if you make it, it has a really nice subtly sweet syrup.
This recipe makes plenty of pudding for leftovers. I packed most of it in tiny containers for bento lunches and am freezing some. Don’t forget to garnish with chopped pistachios.
Yummy Black Rice Pudding
- 3 c. cooked black Korean rice
- 1 c. sugar
- 1 can 14 ounces coconut milk
- 1 t. cinnamon
- 1/2 t. cardamom
- 1 star anise, whole
- 1/2 t. salt
- 1/4 c. white raisins
- chopped pistachios for garnish
- Simmer coconut milk with sugar and spices until sugar is dissolved.
- Add rice and raisins.
- Simmer for 30 minutes, uncovered, until reduced to thicker consistency.
- Remove whole star anise and serve sprinkled with chopped pistachios.
Makes 4 nice sized portions.
It would also be good garnished with freshly grated coconut.