Black Rice Pudding

Written by on June 13, 2012 in Bali Culinary with 0 Comments

Black Rice Pudding


Black Rice Pudding

You can get black rice in the West now, but if it is a problem, wild rice can also be used, provided you cook it separately in 340 ml / 12 fl oz / 1½ cups for 30 minutes before you start to cook it with the milk. Preparation takes between 2 and 4 hours for soaking and then about 20 minutes. Cooking takes between 40 and 45 minutes.

For 6 – 8 people

170g / 6oz / 2/3 cup black glutinous rice or wild rice, soaked for 2-4 hours, then drained
570ml / 1 pint / 2½ cups cow’s milk or coconut milk
A large pinch of salt
84g / 3oz soft butter
84g / 3oz / ½ cup sugar
3 eggs
3 tbsp Demerara sugar


1. Bring the rice, milk and salt to the boil in a saucepan and simmer for 25-30 minutes.
2. Beat the butter and sugar for 3-4 minutes, and then add the eggs. Continue beating for 5-6 minutes longer. Combine this with the cool rice mixture.
3. Butter a round soufflé dish and pour the rice mixture into it. Sprinkle the brown sugar on top.
4. Bake in a preheated oven at 180C / 350F / Gas Mark 4 for 40-45 minutes.
5. Serve hot or warm, with whipped cream if you wish.



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