F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Black-and-White Coconut Rice Pudding
© Dana Gallagher

Black-and-White Coconut Rice Pudding

  • ACTIVE: 20 MIN
  • TOTAL TIME: 2 HRS
  • SERVINGS: 4
  • MAKE-AHEAD

Rice is a staple for more than half the world's population because it costs so little to grow. But just because it's inexpensive doesn't mean it can't look positively swanky, as in this riff on traditional rice pudding. Marcia Kiesel of the F&W Test Kitchen simmers black rice and jasmine rice in coconut milk, adds vanilla, pineapple and a pinch of nutmeg, and presents the puddings in elegant black and white layers.

Plus: More Dessert Recipes and Tips

BLACK RICE PUDDING

  1. 1/2 cup black rice
  2. 2 1/2 cups water
  3. 1 cup unsweetened coconut milk
  4. 1/4 cup sugar
  5. 1/2 teaspoon pure vanilla extract

JASMINE RICE PUDDING

  1. 1/2 cup jasmine rice
  2. 2 cups water
  3. 1 1/4 cups unsweetened coconut milk
  4. 1/4 cup sugar
  5. 1 cup finely diced fresh pineapple, preferably golden
  6. Pinch of freshly grated nutmeg
  1. In a medium saucepan, combine the black rice and water and bring to a boil. Cover and simmer over low heat until the water has been absorbed and the rice is almost tender, about 40 minutes. Add the coconut milk and simmer, stirring occasionally, until the rice is tender and pudding-like, about 12 minutes. Stir in the sugar and vanilla and let cool to room temperature.
  2. In a medium saucepan, combine the jasmine rice and water and bring to a boil. Cover and simmer over low heat until the water is absorbed and the rice is tender, about 25 minutes. Add 1 cup of the coconut milk and the sugar and simmer, stirring occasionally, until the rice is thickened, about 1 hour. Stir in the diced pineapple, nutmeg and the remaining 1/4 cup of coconut milk and let the jasmine rice pudding cool to room temperature.
  3. Layer the puddings in 4 glasses, alternating 3 layers of jasmine rice with 2 layers of black rice. Serve at room temperature or slightly chilled.
Make Ahead The layered puddings can be refrigerated overnight. Let stand at room temperature for 20 minutes or longer before serving.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.